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Oil and season your chicken thighs with your seasonings listed. In a large skillet over medium high heat, Sear your chicken, skin side down for 6-8 minutes. Flip and cook for an additional 3 minutes. Remove and set aside.
In that same skillet, add your remaining oil and your minced garlic. Cook until fragrant, approx 1 minute. Add peppers, onions, and sundried tomatoes and cook until tender. Stir in rice, chicken broth, heavy cream, then stir. Allow to come to a boil and reduce heat to low.
Stir in spinach and return chicken to skillet. Cook covered an additional 20 minutes. Chicken must reach an internal temp of 165 degrees F.
Remove from heat and let sit covered for an additional 5 minutes.