In a large bowl, whisk together 1/4 cup olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, black pepper, and salt to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
Preheat the oven to 425°F (220°C).
In a large baking dish, toss the carrots, red bell peppers, and red onion with 2 tablespoons olive oil and a pinch of salt and pepper.
Arrange the marinated chicken thighs on top of the vegetables in the baking dish, skin side up.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
While the chicken and vegetables roast, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Serve the roasted chicken thighs and vegetables over the fluffy rice, garnished with chopped fresh parsley.