Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Add remaining 1 tablespoon of olive oil to the same pan. Sauté chopped garlic until fragrant, about 1 minute.

Stir in rice and cook for 2-3 minutes, coating the rice with oil.

Add diced tomatoes, chicken broth, and season with salt and paprika if desired. Bring to a boil.

Reduce heat to low and simmer uncovered for 15 minutes. Add cooked chicken and peas during the last 5 minutes of cooking.

Once rice is tender and liquid is absorbed, remove from heat and let rest for 5 minutes before serving.

Garnish with chopped parsley and lemon wedges if desired. Serve hot.