Prepare the spice rub by mixing cumin, paprika, garlic powder, and salt in a bowl. Set aside half for the chicken.

Coat the chicken thighs evenly with the prepared spice rub, then set aside.

Heat olive oil in a large pan over medium-high heat, sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.

In the same pan, sauté diced onion and carrots for about 5 minutes until softened.

Stir in rice, minced garlic, and the remaining spice rub, cooking for 1-2 minutes.

Pour in chicken broth and add oregano, bring to a boil.

Return the seared chicken to the pan, reduce heat, cover, and simmer for 15 minutes.

Add frozen peas, cover, and cook for an additional 5 minutes until liquid is absorbed and rice is tender.