In a small bowl, combine cumin, paprika, garlic powder, and salt. Mix well to create a flavorful rub. Coat chicken with half of this spice mixture.

Heat olive oil in a large sauté pan over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes on each side.

In the same pan, add diced onion and carrots, sautéing for about 5 minutes or until the onion is translucent.

Add the parboiled rice, minced garlic, and remaining spice rub to the pan. Stir continuously for 1-2 minutes until the rice is well-coated.

Pour in the chicken broth and sprinkle oregano. Bring to a gentle boil, then reduce the heat to low and cover to simmer for 15 minutes.

After 15 minutes, scatter frozen peas over the top of rice and chicken. Cover and cook for an additional 5 minutes.

Remove from heat and let sit covered for a few minutes. Fluff the rice with a fork before serving.