Put a 12-inch deep skillet with a lid on the stove over medium-high heat.

Place the chicken in a medium bowl. Add 1 teaspoon of the smoked paprika, 1/2 teaspoon of the cumin, and 1 teaspoon of the salt, and toss until the chicken is evenly coated.

Add the olive oil to the hot skillet. Let it heat for about 30 seconds, until the oil looks loose and shiny.

Add the chicken to the skillet in a single layer. Cook for 3 to 4 minutes, leaving it mostly undisturbed, until the bottom side is browned in spots.

Turn the chicken pieces with tongs or a spoon. Cook for 2 to 3 minutes more, until the outside is mostly cooked but the centers do not need to be fully done yet.

Transfer the chicken and any juices from the skillet to a plate and set it aside.

Reduce the heat under the skillet to medium. Add the chopped onion to the same skillet and cook for 4 minutes, stirring often, until softened and lightly golden.

Add the garlic to the skillet. Stir for about 30 seconds, just until it smells fragrant.

Add the rice, the remaining 1 teaspoon smoked paprika, the remaining 1/2 teaspoon cumin, and the remaining 1/2 teaspoon salt to the skillet. Stir for 1 minute so the rice is coated and looks glossy.

Add the chopped roasted red peppers and the drained chickpeas to the skillet. Stir them through the rice.

Pour the chicken broth into the skillet. Stir once and scrape along the bottom of the skillet with a wooden spoon to loosen any browned bits.

Return the chicken and any juices from the plate to the skillet, nestling the pieces into the liquid. Bring the broth to a gentle boil.