In a medium bowl, combine the chicken thighs with the jerk seasoning and olive oil. Toss to coat evenly and set aside to marinate for 10 minutes.
In a large freezer-safe resealable bag or container, add the rice, chicken broth, diced red bell pepper, diced green bell pepper, diced onion, frozen peas, minced garlic, salt, and black pepper.
Place the marinated chicken thighs on top of the rice and vegetable mixture in the bag or container.
Seal the bag or container tightly, removing as much air as possible, and label with the date.
Freeze the meal for up to 3 months.
When ready to cook, thaw the freezer meal overnight in the refrigerator.
Preheat the oven to 375°F (190°C). Transfer the contents of the bag or container to a baking dish, spreading the rice and vegetables evenly and placing the chicken thighs on top.
Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the rice is tender.
Remove from the oven and squeeze lime juice over the chicken and rice.
Garnish with chopped fresh cilantro before serving.