Pat the chicken thighs dry with paper towels. Rub them with smoked paprika, cumin, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
Add the chopped onion to the same skillet and sauté until translucent and fragrant, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the rinsed rice, coating it with the oil and spices, and cook for 1-2 minutes until the rice begins to turn slightly translucent.
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Return the seared chicken thighs to the pan, placing them on top of the rice. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally and add a splash of water if needed.
Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes to allow flavors to settle. Remove the chicken thighs and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh herbs if desired.
Optionally, garnish with chopped herbs or a squeeze of lemon for added freshness and serve hot.
