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Heat 1 tbsp of oil in large pan on medium heat; add chicken and half of the salt and pepper and cook for 5 to 8 minutes or until the chicken is browned and cooked through. Remove from pan; set aside.
Heat remaining oil in pan; cook onion, red capsicum and garlic for 3 to 5 minutes or until softened. Stir in rice and paprika, smoked paprika, saffron and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated.
Stir in stock, tomatoes and bay leaves; bring to boil, then reduce to simmer. Cook for 20 minutes. Stir in peas; cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove and discard bay leaves.
Arrange chicken strips over paella. Cover and let stand for 5 minutes. Garnish with hard boiled eggs and parsley.