Season the chicken thighs on both sides with kosher salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
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 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium and add diced onion and red bell pepper to the skillet. Sauté for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, smoked paprika, dried thyme, and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, placing them on top of the rice mixture skin-side up.
Bring the liquid to a gentle simmer, then cover the skillet with a tight-fitting lid.
Reduce heat to low and cook for 25-30 minutes until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice and cover again to steam.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped fresh parsley before serving.