Pat chicken thighs completely dry with paper towels. This is crucial for crispy skin. Sprinkle evenly with smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Let sit at room temperature while you prep the aromatics.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken skin-side down and cook without moving for 6-7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook 2 minutes more. Transfer to a plate; the chicken will not be cooked through yet.

Pour off all but 2 tablespoons of fat from the pan. Reduce heat to medium and add remaining 1 tablespoon olive oil. Add onion with a pinch of salt and cook for 5 minutes, stirring occasionally, until softened and just starting to color at the edges. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute until it darkens slightly.

Add rinsed rice to the pan and stir constantly for 2 minutes until the grains are coated and you hear a gentle toasting sound. If using saffron, crush it between your fingers into the warm broth now and let steep for 2 minutes.

Pour in wine and scrape up any browned bits from the bottom of the pan. Let bubble for 1 minute, then add warm broth and stir once to combine. Nestle chicken thighs skin-side up into the rice, making sure the skin sits above the liquid. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 20 minutes.

Scatter peas over the top, cover again, and cook 5 minutes more until rice is tender and chicken registers 165 degrees F at the thickest part. Remove from heat and let stand covered for 5 minutes. The rice will continue to absorb liquid and the bottom will form a light socarrat (crispy layer). Fluff gently around the chicken, garnish with parsley, and serve with lemon wedges.