Marinate chicken thighs with garlic, paprika, lemon juice, and olive oil for at least 30 minutes.

In a large pan, heat olive oil over medium heat and sauté onion and bell pepper until soft.

Add the marinated chicken thighs and cook until browned on all sides.

Stir in the long-grain rice and add chicken broth. Bring to a boil.

Reduce heat to low, cover, and simmer until rice is cooked and chicken is tender, about 20-25 minutes.

Season with salt and pepper to taste, and garnish with fresh parsley or cilantro before serving.