Begin by patting the chicken thighs dry with paper towels. Season each thigh generously with salt, black pepper, turmeric, and half of the smoked paprika. Allow the chicken to rest at room temperature for 10 minutes.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for 8-10 minutes until crispy and golden brown; then flip and cook for an additional 5 minutes. Set aside.

Using the same pan, reduce the heat to medium and add chopped onions and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Stir in remaining turmeric and smoked paprika. Add 1.5 cups of long-grain rice, stirring continuously for about 2 minutes to toast.

Pour in 3 cups of chicken stock and bring to a boil. Nestle seared chicken thighs back into rice, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is fluffy.

Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges.