Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for 30-40 minutes until charred.

Cover the roasted peppers with foil for 10 minutes to steam, then peel the skin, remove seeds, and dice.

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes.

Stir in minced garlic and cook for an additional 30 seconds.

Add diced chicken thighs to the pot, cooking for 5-8 minutes until browned and no longer pink.

Once chicken is cooked, sprinkle chili powder, cumin, paprika, and cayenne pepper. Stir to coat, then add rice and stir for an additional 5 minutes.

Pour in chicken broth, scraping the pot's bottom and then add the heavy cream and diced poblano peppers.

Bring to a boil, then reduce heat to low and cover to simmer for 15-18 minutes, stirring occasionally.