Heat olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and black pepper on both sides.
Place chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from skillet and set aside.
In the same skillet, add chopped onion and cook for 3 minutes until softened.
Add 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.
Return the chicken thighs to the skillet, placing them on top of the rice mixture.
Reduce heat to low, cover the skillet with a lid, and simmer for 20 minutes.
After 20 minutes, remove the lid and scatter the frozen peas and diced red bell pepper over the rice.
Cover and cook for an additional 5 minutes until the rice is tender, the chicken is cooked through (internal temperature 165°F), and the vegetables are heated.
Remove from heat and sprinkle chopped fresh cilantro over the dish before serving.