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Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder.
Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy.
In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 mins until translucent.
Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute.
Stir in salsa. Cook for 1-2 min until cooked down.
Add water, bring to simmer.
Add peas, cover with lid, bake in oven with chicken for 15 mins.
Remove from oven & rest, lid-on for 10 mins.
Fold cilantro into rice.