Step 1: Prepare the Chicken

1. In a small bowl, mix the smoked paprika, allspice, cayenne pepper (if using), garlic powder, onion powder, dried thyme, salt, and black pepper.
2. Rub the spice mixture all over the chicken thighs or drumsticks, ensuring they are evenly coated.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Sear the chicken on both sides for 3–4 minutes, or until golden brown. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion and diced bell pepper for 4–5 minutes, or until softened.
2. Add the minced garlic and cook for an additional 1–2 minutes, stirring frequently to prevent burning.

Step 4: Cook the Rice

1. Stir the uncooked rice into the skillet with the vegetables, coating it in the oil and aromatics. Toast the rice for 2–3 minutes to enhance its flavor.
2. Pour in the coconut milk and chicken broth, stirring to combine. Add the thyme leaves and season with a pinch of salt.

Step 5: Combine Chicken and Rice

1. Nestle the seared chicken thighs or drumsticks into the rice mixture, ensuring they are partially submerged in the liquid.
2. Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Step 6: Add Peas and Pineapple

1. During the last 5 minutes of cooking, scatter the frozen peas and diced pineapple (if using) over the rice. Cover and cook for an additional 5 minutes, allowing the peas to heat through and the flavors to meld.

Step 7: Garnish and Serve

1. Remove the skillet from the heat and let it rest for 5 minutes.
2. Garnish with freshly chopped cilantro and serve hot. Pair with lime wedges for an optional burst of citrusy freshness.