Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, cumin, smoked paprika, turmeric, and cinnamon.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion and diced red bell pepper to the skillet. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently to coat the rice in the oil and spices.
Pour in the chicken broth and add the diced tomatoes. Stir to combine and bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet on top of the rice mixture, skin-side up.
Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for 20 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh cilantro over the dish before serving.