Rinse the long-grain rice under cold water until the water runs clear.

Chop the onion, mince the garlic, and dice the bell pepper.

Season the chicken thighs with salt, pepper, paprika, cumin, thyme, allspice, and cayenne pepper.

In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the seasoned chicken thighs, skin-side down, and sear until golden brown on both sides. Remove the chicken and set it aside.

In the same pot, add the chopped onions and bell pepper. Sauté until the onions are translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.

Add the rinsed rice, chicken broth, and coconut milk to the pot, mixing well.

Place the seared chicken thighs back into the pot, cover, and bring everything to a simmer.

Reduce the heat to low and allow it to cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid. In the last few minutes, fold in the frozen peas.

Serve the dish warm, garnished with chopped fresh cilantro or parsley, and add some lime juice right before serving.