Begin by patting the chicken thighs dry with paper towels. Season generously with salt, black pepper, allspice, and dried thyme. Allow resting for about 15 minutes.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until golden. Flip and sear the other side for an additional 5 minutes, then remove from the pan.

Reduce the heat to medium and add the chopped onion and minced garlic to the same pan. Cook for about 3-4 minutes until the onions are translucent.

Stir in the diced carrots and both red and yellow bell peppers. Cook for around 3 minutes until they begin to soften.

Add the long-grain white rice, stirring for about 2 minutes to coat and absorb flavors.

Pour in the chicken broth, stir well, and deglaze the pan. Place the seared chicken thighs back into the pan, skin-side up.

Cover the pan, reduce the heat to low, and let simmer for 20-25 minutes until the rice is fluffy and chicken is cooked to 165°F.

Remove from heat and let sit covered for 5 minutes. Fluff the rice gently and garnish with fresh parsley or green onions.