Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 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 to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly to coat the rice in oil and toast slightly.
Add the chicken broth, diced tomatoes, smoked paprika, dried thyme, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the mixture to a simmer, then reduce heat to low. Cover the skillet with a lid and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.