Combine the spice mix. Combine salt, black pepper, turmeric, and cumin in a small bowl and put aside.

Using paper towels, pat the chicken thighs to absorb any extra liquid. Place the chicken in a medium bowl. Drizzle with 2 tablespoons oil and toss to coat evenly.

Apply the spice mixture generously on both sides of the chicken thighs.

Heat two tablespoons of olive oil in a large skillet. Sear the chicken for 3–4 minutes on each side to brown the skin. Transfer the chicken to a platter and leave it there.

Pour the remaining tablespoon of oil into a large pan, lower the heat to medium, and sauté the onion and garlic for three to four minutes or until the onion is transparent.

Add the dried thyme, cardamom, paprika, and turmeric powder and stir. Next, squeeze in the lemon juice and zest.

Add the yellow rice and chicken broth, stirring to mix. Return the chicken to the pan above the rice. Bring to a simmer.

Simmer the rice for 20 to 25 minutes, or until the rice is cooked and the chicken reaches 165 degrees Fahrenheit.

After turning off the burner, add the peas and place a lid on it. Give it ten minutes to sit. To fluff up the rice, use a fork.

Add freshly cut parsley as a garnish. Serve and enjoy!