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In a large pot, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and cook until browned (about 5-7 minutes). Flip and cook for another 5 minutes. Remove from the pot and set aside.
In the same pot, add the chopped onion and cook until translucent (about 3-4 minutes). Add the garlic and cook for another minute.
Stir in the rice, paprika, thyme, salt, and pepper, and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the chicken broth and bring to a boil. Nestle the chicken thighs back into the pot.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (75°C).
Stir in the frozen peas and let sit for 5 minutes before serving. Garnish with fresh parsley if desired.