Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a large skillet or pot, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove the chicken and set aside.

In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.

Stir in the diced tomatoes, chicken broth, coconut milk, cumin, paprika, thyme, and cayenne pepper. Bring to a simmer.

Add the rinsed rice and browned chicken back into the skillet. Stir well to combine. Cover and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

In the last 5 minutes of cooking, add the frozen peas to the skillet. Stir gently to incorporate.

Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.

Garnish with sliced green onions and fresh cilantro, if desired.