Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken thighs with salt, black pepper, and paprika.
Place the chicken thighs skin-side down in the skillet and sear for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken from skillet and set aside.
Reduce heat to medium and add diced onion to the skillet. Sauté for 3-4 minutes until softened.
Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
Stir in the rinsed rice and cook for 2 minutes, stirring frequently to coat the rice with oil and toast slightly.
Pour in the chicken broth and stir to combine.
Return the chicken thighs to the skillet, placing them skin-side up on top of the rice.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 30 minutes.
Remove the skillet from the oven and carefully uncover. Sprinkle frozen peas over the rice and chicken.
Cover again and bake for an additional 5 minutes until peas are heated through and rice is tender.
Remove from oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.