Lay your chicken thighs out on a cutting board and sprinkle evenly with salt, pepper, chipotle chili powder, and cumin. (Do this to your taste! Do a light sprinkle for mild flavor or if you like things extra flavorful add more.)

Heat the olive oil over medium-high heat in a 12 inch skillet (that has a lid). Once the oil is nice and hot, cook the chicken thighs until deeply golden (it won’t be cooked through at this point), about 5-8 minutes per side. Pull the chicken out and set aside on a plate.

Turn the heat to low and add the onion, poblano pepper, and garlic (add additional oil if needed). Saute until fragrant and soft, about 3 minutes. Stir in the rice to coat with the fat and mix in the vegetables. After about a minute, stir in the salsa verde and water and mix well. Bring the mixture to a simmer, then add the chicken on top and cover the pan. Cook the rice for 10-15 minutes or until the liquid is mostly absorbed. Turn the heat off and allow the chicken and rice to rest for 10 minutes without removing the lid.

Add in the peas and peppers and then fluff the rice with a fork.

Serve the chicken and rice garnished with cilantro, red onion, and extra salsa verde.