Heat olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet.
Sear for about 5-7 minutes, or until the skin is golden brown, then flip and cook for another 5 minutes.
Remove the chicken from the skillet and set aside.
Add the chopped onion and bell pepper to the skillet, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for an additional 30 seconds.
Add diced tomatoes, smoked paprika, thyme, and stir well.
Return the chicken to the skillet, making sure it is well covered with the sauce.
Cover and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Garnish with fresh parsley before serving.
