Pat chicken thighs dry and season both sides with salt, pepper, and paprika.

Heat olive oil in a large pot or Dutch oven over medium-high heat, then sear chicken skin-side down for 5–7 minutes until golden and crisp; flip and cook 4–5 more minutes. Remove chicken and set aside.

Reduce heat to medium; add chopped onion to the pot and cook 2–3 minutes, stirring and scraping browned bits.

Add minced garlic and sauté 30–60 seconds until fragrant.

Stir in rinsed rice and toast for 1 minute until grains are slightly translucent at edges.

Pour in chicken broth; add dried thyme, salt, and pepper; stir and even out the rice layer.

Nestle seared chicken thighs on top of rice, skin-side up, along with any juices. Bring to a gentle boil.

Cover tightly, reduce heat to low, and simmer for 25–30 minutes until rice is tender and chicken reaches 165°F internal temperature.

In the last 5 minutes, lift lid and sprinkle frozen peas over rice; cover again and cook until peas are heated through.

Remove pot from heat and let stand, covered, for 5 minutes to finish steaming.

Fluff rice gently with a fork and garnish with chopped fresh parsley before serving warm.