1. Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.2. Heat oil in a large, deep skillet over medium-high heat. Sear the chicken until golden brown on all sides. Remove from the skillet.3. Add onion and bell peppers to the same skillet. Sauté until softened (5-7 minutes).4. Add garlic and dried oregano. Cook for 1 minute until fragrant.5. Stir in the uncooked rice, toasting it for 1-2 minutes.6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom.7. Return the seared chicken (and any juices) to the skillet.8. Reduce heat to low, cover tightly, and cook for 15-20 minutes until the rice is tender and the liquid is mostly absorbed.9. Turn off the heat. If using, stir in the heavy cream.10. Let the dish rest, covered, for 5-10 minutes. Garnish with fresh parsley before serving.