In a small bowl, combine salt, black pepper, paprika, allspice, garlic powder, and onion powder to create a flavorful rub. Pat the chicken thighs dry, then generously coat them with the spice mixture. Allow the chicken to marinate for 10-15 minutes.

In a heavy-bottom pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Carefully place the marinated chicken thighs skin-side down, searing for 4-5 minutes. Flip and sear the other side for 3-4 minutes. Remove and set aside.

Add chopped onion, minced garlic, and sliced bell peppers to the pot, sautéing for 3-4 minutes until translucent. Stir to absorb chicken drippings for robust flavor.

Stir in chopped tomato, Scotch bonnet pepper, thyme, allspice, and smoked paprika. Cook for 2 minutes to bloom spices and soften the tomato.

Add rinsed rice to the pot and stir well. Pour in chicken broth and coconut milk, mixing gently. Nestle the seared chicken back in, skin-side up, and sprinkle with a pinch of salt if desired.

Bring to a boil over high heat, then reduce to low. Cover and simmer for 25-30 minutes, checking chicken internal temperature reaches 165°F and rice is tender.

Add frozen peas during the last 5 minutes of cooking. Once done, turn off heat and let rest covered for 5-10 minutes to meld flavors.

Fluff the rice gently with a fork and serve garnished with green onions, cilantro, and lime wedges.