Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs evenly with salt, black pepper, smoked paprika, ground cumin, ground coriander, and cayenne pepper.
Place the chicken thighs skin-side down in the hot skillet and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for an additional 3 minutes. Remove the 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 rinsed rice and cook for 1-2 minutes, stirring frequently to coat the rice with the oil and spices.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Nestle the browned chicken thighs back into the skillet on top of the rice.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 25 minutes without lifting the lid.
After 25 minutes, remove the lid and add the diced red bell pepper and thawed peas to the skillet. Cover again and cook for an additional 5 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F).
Remove the skillet from heat. Sprinkle the chopped cilantro and drizzle the fresh lemon juice over the dish.
Let the skillet rest, covered, for 5 minutes before serving.