Sprinkle the chicken thighs with the salt and pepper. Set aside.

In a large pot with a lid, over medium-high heat, melt 2 tablespoons of butter. Add the carrots, celery, and onion. Saute for 5 minutes until the onions are translucent and veggies begin to 'sweat.' Add the garlic and saute for 1 minute until fragrant. Remove the vegetables from the pot and set aside.

Return the pot to the stovetop and melt 1 tablespoon of butter. Add the chicken thighs, skin side down. Cook for 10 minutes until slightly brown and crispy. Turn the chicken over and cook for 4-5 minutes.

Add the vegetables back to the pot with the chicken, followed by the rice, broth, and fresh thyme. Ensure all ingredients are submerged in the broth.

Bring the broth to a boil. Once boiling, reduce the heat to a simmer and place the lid on the pot. Simmer for 25-30 minutes until rice absorbs the broth and is fluffy, and chicken is no longer pink. Before serving, add the peas and stir to combine. Allow peas to rest in the rice until soft (2-3 minutes).

Serve warm.