In a medium bowl, combine cumin, paprika, garlic powder, and salt thoroughly. Coat the chicken thighs with half of this spice mixture, ensuring they are evenly seasoned. Set aside.

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until shimmering. Add half of the seasoned chicken thighs, cooking for 3-4 minutes on each side until they are beautifully browned and cooked through. Remove the chicken from the pan and repeat with the remaining thighs, adding a touch more oil if necessary.

In the same pan, add the diced onion and carrots, stirring occasionally for about 5 minutes until the onion is translucent and the carrots begin to soften.

Stir in 1 cup of parboiled white long grain rice, minced garlic, and the remaining spice rub into the pan. Sauté this mixture for 1-2 minutes.

Pour in 1 ½ cups of chicken broth and sprinkle ½ teaspoon of oregano over the rice mixture. Bring this to a gentle boil.

Reduce the heat to low and return the seared chicken thighs to the pan, covering it with a lid. Allow it to simmer for 15 minutes. Afterward, sprinkle ⅓ cup of frozen peas over the top, cover again, and cook for an additional 5 minutes.

Once the cooking time is up, remove the pan from heat and let it sit for 5 minutes with the lid on. Fluff the rice gently with a fork to mix the peas and chicken throughout before serving warm.