Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper on both sides.
Place chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from skillet and set aside.
Reduce heat to medium. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in the rice, turmeric, cumin, and smoked paprika, coating the rice evenly with the spices.
Pour in the chicken broth and bring to a simmer.
Return the chicken thighs to the skillet, placing them on top of the rice mixture.
Cover the skillet with a lid, reduce heat to low, and cook for 20 minutes.
After 20 minutes, remove the lid and add the frozen peas and diced red bell pepper. Stir gently around the chicken without disturbing it.
Cover and cook for an additional 5-7 minutes until the rice is tender, the peas and bell pepper are heated through, and the chicken is cooked to an internal temperature of 165°F (74°C).
Remove from heat and sprinkle chopped fresh cilantro over the skillet.
Let the dish rest for 5 minutes before serving.