Cooking this dish is like orchestrating a beautiful piece of music, where each step builds upon the last to create a harmonious melody.

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chicken thighs, skin-side down, for about 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
2. In the same pot, add the diced onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 4 minutes.
3. Stir in the smoked paprika, thyme, salt, and pepper, letting the spices bloom for about 1 minute.
4. Add the rice, stirring to coat in the spices and oil, allowing it to toast slightly for about 2 minutes.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot — these bits are flavor gold!
6. Return the chicken thighs to the pot, skin-side up, and bring to a simmer. Cover and reduce the heat to low, cooking for 30 minutes.
7. Uncover, stir in the frozen peas, and simmer for an additional 5 minutes until the rice is tender and the peas are cooked.
8. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.

Cooking, much like life, is about the journey, each step a moment to savor.