Season the chicken thighs evenly with kosher salt and black pepper on both sides.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the chopped onion to the same pan. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice and cook for 2 minutes, stirring frequently to coat the rice in the oil and toast slightly.
Pour in the chicken broth and add the smoked paprika, dried oregano, ground cumin, crushed red pepper flakes, lemon zest, and lemon juice. Stir well to combine.
Return the chicken thighs to the pan, placing them on top of the rice mixture. Scatter the sliced green olives evenly over the rice.
Bring the liquid to a gentle simmer, then cover the pan with a tight-fitting lid.
Reduce the heat to low and cook for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove the pan from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the dish before serving.