Heat the olive oil in a large skillet over medium-high heat.
In a medium bowl, combine the chicken pieces with cumin, smoked paprika, turmeric, chili powder, coriander, salt, and black pepper. Toss to coat evenly.
Add the spiced chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet and cook for an additional 2 minutes, stirring frequently.
Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb flavors.
Pour in the chicken broth and bring the mixture to a boil.
Return the browned chicken pieces to the skillet, reduce the heat to low, cover with a lid, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through.
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice, cover again, and continue cooking until peas are heated through.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh cilantro before serving.