Follow these steps to create your delicious Caribbean Chicken and Spiced Rice:

1. Marinate the Chicken: In a bowl, combine paprika, cumin, allspice, cayenne pepper, salt, and pepper. Rub this spice mixture all over the chicken thighs. Allow it to marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Sauté Vegetables: In a large pot, heat vegetable oil over medium heat. Add the diced onion, garlic, and chopped bell pepper. Sauté for about 5 minutes until softened and fragrant.

3. Brown the Chicken: Push the sautéed vegetables to the side of the pot. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and brown the other side for another 5 minutes.

4. Add Rice: Once the chicken is browned, add the rice to the pot. Stir well to coat the rice in the oil and spices.

5. Pour in Liquids: Add the coconut milk and chicken broth to the pot. Stir to combine, ensuring the rice is evenly distributed.

6. Add Thyme: Sprinkle the chopped thyme over the mixture. Bring the pot to a boil.

7. Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The rice should absorb the liquid, and the chicken should be cooked through.

8. Check for Doneness: After the cooking time, check if the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F or 75°C). If needed, let it cook a few more minutes.

9. Rest: Once done, remove the pot from heat and let it sit, covered, for about 5 minutes. This allows the flavors to meld.

10. Serve: Fluff the rice with a fork and serve the chicken over the rice, garnished with chopped cilantro and lime wedges.