In a large bowl, combine the olive oil, salt, black pepper, paprika, cumin, garlic powder, onion powder, turmeric, and cayenne pepper. Add the chicken thighs and coat them well with the spice mixture. Let marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

In a large skillet or Dutch oven over medium heat, add the marinated chicken thighs, skin-side down. Cook for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly. Pour in the chicken broth and bring to a simmer.

Return the chicken thighs to the skillet, skin-side up, and cover. Reduce the heat to low and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

In the last 5 minutes of cooking, add the frozen peas and diced red bell pepper to the skillet. Cover and let steam until the vegetables are heated through.

Remove from heat and let sit for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side.