Generously season the chicken thighs with salt and pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat.

Add chicken thighs skin-side down and sear for 5–7 minutes until crispy. Flip and cook for an additional 5 minutes, then remove and set aside.

Reduce heat to medium, add onion, and sauté until translucent (3–4 minutes). Stir in garlic, cumin, and paprika; cook for 1 minute.

Incorporate rice and toast for 2–3 minutes to enhance nutty flavor.

Pour in chicken broth and return chicken, skin-side up. Bring to a gentle boil, then reduce heat, cover, and simmer for 25–30 minutes.

With 5 minutes left, scatter peas over rice without stirring. Cover to steam until tender and bright green.

Prepare green sauce by blending cilantro, mayonnaise, lime juice, jalapeño, garlic, and seasoning until smooth.

Remove skillet from heat, let rest for 5 minutes, then fluff rice gently with a fork.

Serve by placing chicken atop rice and drizzling with green sauce. Garnish with cilantro and lime wedges.