Preheat your oven to 400 degrees F. Pat the chicken thighs completely dry with paper towels. This helps the skin get properly golden rather than steaming in its own moisture. Mix the smoked paprika, cumin, garlic powder, salt, and pepper together in a small bowl, then rub the mixture all over both sides of each thigh, pressing it in gently.

Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until the oil shimmers. Place the chicken thighs skin side down in the skillet and do not move them. Cook for 6 to 7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook for 2 more minutes on the other side. Transfer the chicken to a plate for now.

Reduce the heat to medium. Add the sliced garlic to the skillet and cook in the remaining oil and drippings for about 30 seconds, stirring, until fragrant but not browned. Add the tomato paste and stir it around the pan for 1 minute, letting it darken slightly. This step builds a richer base for the sauce.

Add the chopped roasted peppers and chicken broth to the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan. Taste the sauce and adjust salt if needed. Nestle the chicken thighs back into the skillet skin side up so the skin stays above the sauce and stays crisp.

Transfer the skillet to the preheated oven. Roast uncovered for 18 to 22 minutes, until the chicken reads 165 degrees F on an instant-read thermometer and the sauce has thickened to a spoonable consistency. The skin should look deeply colored and the sauce should bubble slowly around the edges.

Carefully remove the skillet from the oven using oven mitts. Let the chicken rest in the pan for 5 minutes before serving. Scatter chopped parsley over the top. Serve with steamed rice, warm flatbread, or crusty bread to soak up the sauce.