Prep the basics: Shred the chicken into bite-size pieces. Dice the onion and mince the garlic. Rinse the rice in cold water until it runs mostly clear to reduce starch and prevent sticking.

Sauté aromatics: Heat butter or oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.

Toast the rice: Add the rinsed rice to the skillet. Stir for 1–2 minutes so the grains get glossy and pick up flavor. Sprinkle in thyme, smoked paprika, and chili flakes, if using.

Add liquid and simmer: Pour in the chicken broth. Scrape up any browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer 13–15 minutes, or until most liquid is absorbed and rice is just tender.

Fold in chicken and peas: Stir in the shredded chicken and frozen peas. If the pan looks dry, add a splash of broth or water. Cover and cook 3–4 minutes to warm through.

Make it creamy: Stir in milk, half-and-half, or cream. Add Parmesan if using. Simmer uncovered 1–2 minutes until the mixture is creamy but not soupy. If too thick, loosen with a bit more broth; if too loose, simmer another minute.

Season and brighten: Taste and add salt and pepper. Finish with a squeeze of lemon or a little zest for brightness. Top with chopped parsley or green onion.

Serve hot: Spoon into bowls and eat right away. It’s great with a simple side salad or crusty bread if you have it.