Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.

Season chicken thighs with salt, black pepper, dried thyme, paprika, and cumin. Brown on each side for 5-7 minutes. Remove chicken and set aside.

In the same skillet, sauté onion, bell pepper, and garlic for 3-4 minutes until softened.

Stir in long-grain rice and toast for 1-2 minutes.

Add diced tomatoes and chicken broth, blend well, and return chicken to the skillet. Bring to a boil, then reduce heat and cover.

Simmer for 20 minutes without lifting the lid.

In the last 5 minutes, stir in frozen peas. Cover again to cook.

Turn off heat and let sit covered for 5 minutes before fluffing and serving.