Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the diced onion and red bell pepper to the skillet and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice, turmeric, cumin, smoked paprika, and cayenne pepper, coating the rice and vegetables evenly with the 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.
Bring to a simmer, then cover the skillet with a lid and reduce heat to low.
Cook for 18-20 minutes until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Remove the lid and sprinkle the frozen peas over the rice. Cover again and cook for 2-3 minutes until peas are heated through.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped fresh cilantro before serving.