Begin by patting the bone-in chicken thighs dry with paper towels to enhance the crispiness of the skin. Season generously with salt, pepper, smoked paprika, and turmeric. Allow to rest for about 10 minutes.

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and cook for 8-10 minutes until golden brown and crispy. Flip and cook for an additional 5 minutes, then set aside.

In the same pan, add diced onions and sliced red and yellow bell peppers, sautéing for around 5 minutes. Stir in minced garlic and cook for an additional minute, ensuring not to burn.

Stir in the long-grain rice, ensuring that each grain is coated in the oil and flavored juices. Toast the rice for about 2 minutes.

Pour in the chicken stock and bring to a boil. Nestle the browned chicken thighs back into the pan on top of the rice. Cover, reduce heat to low, and simmer for 25-30 minutes.

After simmering, turn off heat and allow to rest for 5 minutes with the lid on. Fluff rice with a fork, garnish with fresh cilantro, and serve with lime wedges.