Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
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 an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the diced 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 in oil and toast slightly.
Pour in the chicken broth and add the diced tomatoes, smoked paprika, and dried thyme. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture skin-side up.
Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet with a lid and cook for 20 minutes without lifting the lid.
After 20 minutes, remove the lid and sprinkle the frozen peas over the rice. Cover and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped fresh parsley before serving.