Season the chicken thighs with salt, black pepper, and half of the minced garlic. Let marinate for 10 minutes while you prepare the vegetables. Chop the onions, bell peppers, and tomatoes into medium dice. Mince the remaining garlic and set aside.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and brown on all sides, about 3-4 minutes per side. Remove the chicken and set aside on a plate.

In the same pot, add the chopped onions and sauté until translucent, about 3 minutes. Add the remaining minced garlic and cook for another minute until fragrant. Add the diced bell peppers and tomatoes, stirring well to combine.

Add the rice to the pot and stir continuously for 2-3 minutes, allowing the grains to toast slightly and absorb the flavors. Add the turmeric, paprika, cumin, and bay leaves, stirring to coat the rice evenly.

Return the browned chicken to the pot, nestling the pieces into the rice mixture. Pour in enough hot water or chicken broth to cover the rice by about 1 inch (approximately 3-4 cups). Add salt to taste.

Bring the mixture to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 25-30 minutes without lifting the lid, until the rice is tender and has absorbed most of the liquid.

Remove from heat and let stand covered for 5 minutes. Remove bay leaves, fluff the rice gently with a fork, mixing in the chicken. Garnish with fresh parsley and serve hot directly from the pot.