Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe 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 skillet and sear for 5-6 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.
Add the diced onion, carrot, and celery to the skillet. Cook for 4-5 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, coating it with the vegetable mixture.
Pour in the chicken broth and add dried thyme and paprika. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 35 minutes, then remove the cover and sprinkle the thawed peas over the rice.
Return the skillet to the oven uncovered and bake for an additional 5-10 minutes until the rice is tender, the peas are heated through, and the chicken is cooked to an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.