Heat olive oil in a large skillet over medium heat.
Season chicken thighs with salt and pepper, then place them skin-side down in the skillet.
Cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove chicken and set aside.
In the same skillet, add diced onion and cook until translucent, about 3 minutes.
Add minced garlic and cook for an additional minute.
Stir in rice, chicken broth, thyme, and paprika. Bring to a boil.
Return chicken thighs to the skillet, placing them on top of the rice.
Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through.
If using, add frozen peas during the last 5 minutes of cooking.
Remove from heat and let it sit, covered, for 5 minutes before serving.
