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Heat the olive oil in a large, deep pan or Dutch oven and cook the chicken for 5-6 minutes over medium heat.
When the chicken is cooked through and lightly golden, add the onion and bell pepper and continue to cook for 5 minutes, stirring occasionally.
Stir in the garlic and cook for another minute, then stir in the smoked paprika, dried oregano, dried thyme and tomato paste.
Next, add the rice and chicken stock and stir to combine.
Bring to a boil, then lower the heat, cover with a lid, and simmer for 20 minutes until the rice is cooked. Add more chicken stock if it looks too dry.
Stir in the fresh parsley, season to taste and serve immediately.