Step 1

Season the chicken with kosher salt and black pepper.

Step 2

Over medium-high heat, heat the olive oil in a large skillet.

Step 3

Add the chicken to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes per side.

Step 4

Place the chicken on a plate and set it aside.

Step 5

Add the onions, red bell pepper, and yellow bell pepper to the skillet with 1/2 teaspoon of the kosher salt.

Step 6

Saute the veggies, stirring frequently, until softened, about 6-8 minutes.

Step 7

Add the garlic, cumin, garlic powder, cayenne, and tomato paste to the pan and stir to combine.

Step 8

Cook until fragrant, about 1-2 minutes.

Step 9

Stir in the rice and toast, stirring continuously for 15-30 seconds.

Step 10

Roughly spread the rice mixture into an even layer with a spoon.

Step 11

Place the chicken over the rice mixture and pour in the chicken stock.

Step 12

Bring the liquid to a high simmer and cover with a lid.

Step 13

Cook until the rice has absorbed the liquid and the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 22-25 minutes.

Step 14

Uncover and place the frozen peas in an even layer in the skillet.

Step 15

Remove the skillet from heat and cover.

Step 16

Allow the mixture to sit for another 5 minutes.

Step 17

Garnish with the chopped cilantro and lemon wedges and serve!