Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.

Place chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for 5 minutes, then remove from pot.

In the same pot, sauté one chopped onion and three minced garlic cloves for 3-4 minutes until fragrant.

Add 1 cup of uncooked long-grain white rice, stirring to coat in the onion and garlic. Toast the rice for about 1 minute.

Pour in 2 cups of chicken broth and stir in 1 cup of frozen peas and carrots, 1 teaspoon of paprika, salt, and black pepper. Bring to a gentle simmer.

Return the seared chicken to the pot on top of the rice mixture. Cover and let it cook for 20-25 minutes.

Check after 25 minutes for doneness; chicken should be 165°F and rice tender. If needed, cover and cook for another 5 minutes.

Remove from heat and squeeze the juice of half a lemon over the dish. Let rest for 5 minutes before serving.