In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mix generously over both sides of each thigh, pressing it in so it sticks.

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned thighs in a single layer and sear for 2-3 minutes per side, until deeply golden. They won't be cooked through yet — that's fine. Transfer to a plate and set aside. Leave all the browned bits and drippings in the pan; that's pure flavor.

Reduce the heat to medium. Add the diced onion and bell pepper to the same skillet and cook for 2-3 minutes, stirring and scraping up the browned bits, until softened. Stir in the minced garlic and cook 30 seconds more until fragrant.

Add the rinsed rice to the skillet along with the oregano and turmeric (if using). Stir for 1-2 minutes, coating every grain in the oil and letting it toast lightly. Toasting the rice in the seasoned drippings is what gives this dish its deep, savory backbone.

Pour in the chicken broth and stir, scraping the bottom of the pan to release any stuck bits. Bring to a gentle boil, then nestle the seared chicken thighs into the rice — they should sit right on top, partially submerged. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, until the rice is tender and the chicken reaches 165°F (74°C) internally. Don't lift the lid while it simmers — the trapped steam is doing the work.

Remove from the heat and let it rest, covered, for 5 minutes. This lets the rice finish absorbing the last of the broth. Uncover, scatter the frozen peas over the top if using, and re-cover for 2 minutes to warm them through. Fluff the rice gently with a fork, sprinkle with fresh parsley, and serve with lemon wedges for squeezing over the top.