Season the chicken with salt, pepper, sweet smoked paprika, Spanish smoked paprika and garlic powder. Covered and refrigerate for half hour.
Heat up the ghee or oil in a oven proof skillet, add chicken skin side down and brown on each side for about 4 minutes.
Once the chicken is browned remove it from the skillet and set aside. Discard all but one tablespoon of the oil.
Add chopped onions to the skillet. Cook them until translucent for about 5 minutes.
In the meantime heat up chicken stock in a separate pot, add saffron threads and let them steep and heat up the oven to 450 degrees F.
Once the onions are cooked add garlic and cook for one minute.
Add rice and stir to combine.
Add the stock, mix everything together, place the chicken on top of the rice, skin side up and transfer the skillet to the oven
Bake in the oven for 25-30 minutes until the rice absorbs all the liquid and the chicken is cooked through (internal temperature is 165F).
Take the skillet from the oven and add peas and olives into the rice. Mix gently so the peas is covered and will cook in the rice. Cover and wait about 10 minutes.
Sprinkle parsley and serve. Enjoy.