Marinate the Chicken:
In a bowl, combine cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix all over the chicken thighs and let them marinate for at least 15 minutes.

Sear the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side until browned (they don’t have to be fully cooked yet). Remove and set aside.

Cook the Aromatics:
In the same pan, add chopped onion and bell pepper. Cook for 3–4 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute more.

Add the Rice & Broth:
Add the rice and toast for 1-2 minutes, stirring frequently. Pour in the chicken broth and bring to a simmer.

Finish Cooking:
Nestle the chicken thighs back into the skillet. Cover and reduce heat to low. Let simmer for 18–20 minutes, or until the rice is tender and the chicken is cooked through. Add peas in the last 5 minutes of cooking.

Make the Green Sauce:
While the chicken and rice cook, blend all green sauce ingredients until smooth. Adjust salt or lime juice to taste.

Serve:
Fluff the rice, sprinkle with chopped cilantro, and serve with generous spoonfuls of green sauce over the top or on the side.