Pat the chicken thighs dry and season with salt, pepper, cumin, and paprika. Heat olive oil in a pot over medium-high heat. Cook chicken for 3-4 mins on each side until golden brown. Remove and set aside.

In the same pot, reduce heat to medium, add onions and garlic. Sauté for 2-3 mins until onions are translucent.

Add rice to the pot, stirring to coat in oil. Toast rice for about 2 mins.

Pour in chicken broth, stir, and add salt, turmeric, and remaining cumin. Return chicken to pot, bring to a gentle boil.

Reduce heat to low, cover, and simmer for 20-25 mins, stirring occasionally until rice absorbs the broth.

In the last 5 mins, stir in peas and carrots if using.

Remove from heat, fluff rice with a fork, garnish with parsley or cilantro, and serve warm with lemon juice.