Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt, black pepper, smoked paprika, dried thyme, and ground cumin.
Place the chicken thighs skin side down in the hot oil and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove chicken from the pot and set aside.
In the same pot, add diced onion, minced garlic, and diced red bell pepper. Sauté for 3-4 minutes until the vegetables soften.
Add the rinsed rice to the pot and stir well to coat the rice with the oil and vegetables.
Pour in the chicken broth and stir to combine.
Return the chicken thighs to the pot, placing them on top of the rice mixture.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20 minutes.
After 20 minutes, remove the lid and sprinkle the frozen peas over the rice. Cover again and cook for an additional 5-7 minutes until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the pot from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.