Begin by washing and chopping the chicken thighs into bite-sized pieces, ensuring they are dry to promote even browning. Dice the red bell pepper and measure out your smoked paprika and heavy cream. Rinse the white rice under cold water until the water runs clear.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chopped chicken thighs to the skillet and sauté for about 5-7 minutes until golden brown. Transfer the chicken to a plate and set aside.

In the same skillet, add the diced red bell pepper to the remaining oil and sauté for about 3-4 minutes until softened.

Sprinkle the smoked paprika over the softened vegetables and stir for about 30 seconds. Pour in the heavy cream, stirring continuously until the sauce is well combined and begins to thicken, about 5-6 minutes.

Prepare the white rice according to the package instructions, usually taking about 15-20 minutes. Once fluffy, remove it from heat and let it sit, covered.

Return the browned chicken to the skillet, stirring gently to coat it in the rich, creamy sauce. Heat through for an additional 2-3 minutes before serving.

Spoon the fluffy white rice onto plates and ladle the creamy paprika chicken over the top. Garnish with fresh herbs or extra paprika if desired.