Heat olive oil in a large deep skillet or Dutch oven 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 hot oil and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 3 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Add the 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 stir to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, placing them on top of the rice, skin-side up.
Cover the skillet with a tight-fitting lid and reduce heat to low. Cook for 20 minutes without lifting the lid.
After 20 minutes, remove the lid and sprinkle the frozen peas over the rice. Cover again and cook for an additional 5 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F or 74°C).
Remove from heat and let the dish rest, covered, for 5 minutes.
Garnish with chopped fresh cilantro before serving.