Season the chicken thighs on both sides with kosher salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
Reduce heat to medium and add the chopped onion to the same pan. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, coating it well with the oil and onion mixture, and cook for 2 minutes.
Pour in the chicken broth and stir in the green olives, dried oregano, smoked paprika, and crushed red pepper flakes.
Return the chicken thighs to the pan, placing them on top of the rice mixture.
Bring the mixture to a gentle boil, then reduce heat to low and cover the pan with a tight-fitting lid.
Simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.