In a mixing bowl, combine olive oil, garlic powder, paprika, cumin, salt, black pepper, and lime juice. Add chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

In a pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add rice and stir for 1-2 minutes. Then add chicken broth, curry powder, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.

Stir in peas and let sit covered for an additional 5 minutes.

In a large skillet, heat a little olive oil over medium-high heat. Add marinated chicken and cook for about 6-7 minutes on each side until cooked through and golden brown.

Fluff the rice with a fork and serve on plates. Top with the cooked chicken, garnish with chopped cilantro, and serve with lime wedges.