Season the chicken thighs with salt, pepper, and smoked paprika.

Heat a paella pan or large skillet over medium-high heat. Add olive oil and brown the chicken thighs on both sides. Remove from the pan and set aside.

In the same pan, sauté the onion, garlic, and bell peppers until softened.

Add the arborio rice to the pan and stir to coat the rice with the vegetable mixture.

In a separate pot, heat the chicken broth with the saffron threads until it simmers. Pour the hot broth over the rice in the pan.

Place the chicken thighs on top of the rice mixture and cover the pan with a lid. Let it simmer for about 20 minutes or until the rice is cooked and the chicken is tender.

Add the frozen peas and whole black olives to the pan, gently mixing them into the rice. Cover and cook for an additional 5 minutes.

Taste and adjust seasoning with salt and pepper if needed.