Step 1: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and 1 teaspoon of smoked paprika.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes, then remove from the pan and set aside.
Step 3: In the same pan, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened, then add the minced garlic and cook for an additional minute until fragrant.
Step 4: Stir in the rice and the remaining teaspoon of smoked paprika, coating the grains in the pan drippings for about 2 minutes.
Step 5: Pour in the chicken broth (and saffron if using). Stir once to combine and bring to a simmer.
Step 6: Place the chicken thighs back into the pan on top of the rice. Reduce heat to low, cover with a tight-fitting lid, and cook for 20-25 minutes without stirring.
Step 7: Once the liquid is absorbed and the rice is tender, remove from heat. Let the dish rest, covered, for 5 minutes before garnishing with parsley and serving with lemon wedges.