Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs skin-side down in the skillet and cook for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice, turmeric, cumin, smoked paprika, and crushed red pepper flakes. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.
Pour in the chicken broth and stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the mixture to a simmer, then reduce heat to low, cover the skillet, and cook for 20 minutes.
After 20 minutes, remove the lid and sprinkle the frozen peas over the rice. Cover and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with chopped fresh cilantro before serving.