Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium. Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pot and stir to coat the rice with the oil and onions.
Pour in the chicken broth, then stir in dried thyme and smoked paprika.
Return the chicken thighs to the pot, placing them on top of the rice mixture.
Bring the liquid to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 25 minutes without lifting the lid.
After 25 minutes, remove the lid and scatter the frozen peas over the rice. Cover again and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Remove the pot from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.