In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, and peri-peri seasoning. Add the chicken to the skillet and cook for about 5-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and bring the mixture back to a gentle simmer.

Add the uncooked rice to the skillet, stirring to combine. Place the cooked chicken thighs on top of the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook for 20 minutes or until the rice is tender and has absorbed most of the liquid.

Stir in the frozen peas and cook for an additional 5 minutes until heated through.

Remove from heat and let sit for 5 minutes before serving. Garnish with chopped parsley.