Pat the chicken legs dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken legs skin side down and sear for 5-6 minutes until golden brown. Flip and cook for another 4 minutes. Remove chicken from the pan and set aside.
Reduce heat to medium. Add the chopped onion to the pan and sauté for 3-4 minutes until translucent.
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 lightly toast the rice.
Pour in the chicken broth and add dried thyme, dried oregano, and crushed red pepper flakes. Stir to combine.
Return the chicken legs to the pan, placing them on top of the rice mixture, skin side up.
Bring the liquid to a simmer, then reduce heat to low. Cover the pan with a tight-fitting lid and cook 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 pan from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.