Season the chicken thighs with salt, pepper, garlic powder, and cumin. Let rest for about 30 minutes.
Meanwhile, dice and chop the vegetables. Place aside.
In a large pan over medium-high heat, sauté the onion and bell pepper for about 2 minutes. Add the chicken and let brown for about 2 minutes each side. Add the garlic and sauté for 30 to 60 seconds. Add the rice and brown quickly. Add the wine and let evaporate.
Then, add the broth. Dissolve the saffron in the warm water and add to the pan with the tomato paste and bay leaf. Stir, bring to a boil, reduce heat to medium-low, and cover the pan. Let cook for about 15 to 20 minutes, or until the rice is cooked and all the liquid has completely evaporated.
Remove from the stove, add the lemon juice, the tomato, cooked peas, and the green onions. Mix gently and season.