Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large ovenproof skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become soft, about 5 minutes.
Step 3: Add the minced garlic and cook for another minute until fragrant.
Step 4: Place the chicken thighs into the skillet, searing them on each side for about 3 minutes until lightly browned.
Step 5: Remove the chicken from the skillet and set aside.
Step 6: Stir the rice into the skillet, allowing it to absorb the flavors of the vegetables and oil. Add the smoked paprika and thyme, stirring to combine.
Step 7: Pour in the chicken broth and cream of mushroom soup, stirring until well mixed.
Step 8: Return the chicken thighs to the skillet, nestling them into the rice mixture.
Step 9: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Step 10: Bake for 30 minutes, then remove the cover and sprinkle cheddar cheese on top.
Step 11: Return to the oven, uncovered, for an additional 10 minutes or until the cheese is melted and bubbly.
Step 12: Garnish with optional toppings like fresh parsley, crumbled bacon, or sliced green onions before serving.