Season and sear the chicken: Pat the chicken thighs dry with kitchen paper. Season them generously on both sides with salt, pepper, and the paprika. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Place the chicken skin-side down in the pan—you'll hear a satisfying sizzle as they hit the hot oil. Cook for 5-6 minutes until the skin turns a deep golden brown and feels crisp to the touch. Flip and cook for another 3 minutes. Transfer the chicken to a plate; the flesh should look opaque and feel firm.

Sweat the aromatics: Reduce the heat to medium. In the same pan, add the chopped onion. Stir with a wooden spoon, scraping up any browned bits from the bottom. Cook for 3-4 minutes until the onion becomes translucent and soft, releasing a sweet, savoury aroma. Add the minced garlic and stir for 30 seconds until fragrant but not coloured.

Toast the rice: Pour in the rice and stir it through the onion mixture for 1-2 minutes. You'll notice the grains turn slightly translucent at the edges and emit a nutty, toasty smell. This step is vital for preventing mushy rice later.

Add the liquid: Pour in the chicken stock, lemon juice, and lemon zest. Add the dried thyme and stir to combine. Bring the liquid to a gentle boil; you'll see small bubbles breaking the surface. Taste the liquid—it should be well-seasoned and bright with lemon.

Return the chicken: Nestle the seared chicken thighs back into the pan, skin-side up, pushing them slightly into the rice. The rice should be mostly submerged in liquid. Cover the pan with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for 20 minutes. During this time, the rice will absorb the stock and the chicken will finish cooking through.

Add the peas and rest: After 20 minutes, remove the lid. The rice should look tender and fluffy, and the chicken skin should be crisp and golden. Scatter the frozen peas over the top (if using), replace the lid, and turn off the heat. Let the pan sit for 5 minutes. This resting period allows the steam to finish cooking the peas and lets the rice settle, ensuring every grain is separate.

Garnish and serve: Remove the lid and fluff the rice gently with a fork. Garnish with chopped fresh parsley. The finished dish should look vibrant: golden chicken atop fluffy, lemon-scented rice dotted with green peas. Serve directly from the pan for minimal washing up.