Season the chicken thighs with kosher salt and black pepper on both sides.
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 crisp. Flip and cook for another 3 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice, smoked paprika, dried oregano, and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, to lightly toast the rice and spices.
Pour in the chicken broth and stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Scatter the sliced green olives evenly over the rice.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a tight-fitting lid and cook for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle freshly chopped parsley over the dish before serving.