Rinse 1.5 cups long-grain white rice under cold water until water runs clear. Combine rinsed rice, 2.75 cups water, 1 tablespoon olive oil and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

Protein

Season the chicken

Pat 1 lb chicken thighs dry. In a bowl, toss chicken with 3/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin and 1/2 teaspoon garlic powder until evenly coated.

Sear the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (do in batches if necessary) and sear 3-4 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.

Vegetables & Aromatics

Sauté aromatics

In the same skillet, reduce heat to medium and add diced onion, diced red bell pepper and diced carrot. Sauté 5-6 minutes until softened. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant.

Combine vegetables with peas

Stir in 1/2 cup thawed frozen peas and cook 1-2 minutes more until peas are heated through.

Sauce & Finish

Make the sauce

Stir together 1 cup low-sodium chicken broth, 1 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1 teaspoon hot sauce (optional) and 1/2 teaspoon brown sugar or honey. Pour sauce into the skillet with the vegetables and bring to a gentle simmer.

Combine chicken and rice

Return seared chicken (and any accumulated juices) to the skillet. Stir to coat with sauce and simmer 2-3 minutes to meld flavors. Add the cooked rice to the skillet (or plate rice and spoon chicken & vegetables over it) and gently fold to combine, heating everything through for 1-2 minutes.

Finishing & Garnish

Garnish and serve

Taste and adjust seasoning with more salt, pepper or soy sauce if needed. Sprinkle sliced green onions, toasted sesame seeds and chopped cilantro over the top. Serve with lime wedges alongside for squeezing over each portion.