In a bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Add chicken thighs and coat well. Cover and marinate for at least 30 minutes.

Heat a large skillet over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until browned and cooked through. Remove from skillet and set aside.

In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened.

Add rice, chicken broth, cumin, and cayenne pepper. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

After 15 minutes, add peas and cooked chicken back to the skillet. Stir gently to combine and cook for an additional 5 minutes.

Remove from heat and drizzle with lime juice before serving.