Rinse the rice under cold water until the water runs clear, then combine it with chicken broth in a saucepan. Bring to a boil, then reduce heat to low and simmer for about 18-20 minutes.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.

Add minced garlic and cook for 1 minute until fragrant.

Season chicken breasts with paprika, salt, pepper, and thyme. Add to the skillet and sear for 5-6 minutes on each side until golden brown and cooked through.

Pour heavy cream into the skillet and simmer for 3-5 minutes until thickened.

Return the chicken to the skillet with the cooked rice and fold gently to combine. If desired, stir in frozen peas and cook for an additional 2-3 minutes.