Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove 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 to 5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice, smoked paprika, dried thyme, and dried oregano. Cook for 1 to 2 minutes, stirring frequently, to lightly toast the rice and spices.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
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 without lifting the lid.
After 25 minutes, remove the lid and scatter the thawed peas over the rice. Cover and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.