In a bowl, combine the salt, onion powder, garlic powder, paprika, cumin, ¼ teaspoon turmeric, black pepper and 2 tablespoons avocado oil. Mix well to combine. Add the chicken thighs and toss to coat in the marinade. Cover and refrigerate 1 hour to overnight.

Preheat a sauté pan or Dutch oven over medium heat. Add 2 tablespoons avocado oil and heat until shimmering. Add the chicken thighs, skin-side down, and cook, undisturbed until golden brown, around 8 minutes. Flip and cook the other side until golden brown and the thickest part of the chicken registers around 160F, around 4 more minutes. Transfer the chicken to a plate and set aside.

Discard all but 2 tablespoons of rendered fat in the pan. Add the bell pepper and onion and season with a pinch of salt. Cook, stirring occasionally, until the onions are translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the turmeric and cook, stirring, 60 seconds. Add the rice and cook, stirring, 2 minutes. Add the chicken broth, peas and olives and stir to combine. Return the browned chicken to the pot, skin-side up, and gently push each piece down so that it is 90% submerged. Raise the heat to high and bring the broth to a simmer. Cover with a lid, reduce the heat to low and cook, undisturbed, for 20 minutes. Remove from heat and let sit another 10 minutes.

Transfer to individual serving plates and enjoy!