Pat dry the chicken thighs and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.

Sear the chicken thighs skin-side down for 5-7 minutes until browned, then flip and cook for another 5 minutes, then remove.

Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic, bell peppers, and carrots. Cook for 5 minutes.

Add the spices and cook for 1-2 minutes to toast the flavors.

Return chicken to the pot and add chicken broth. Bring to a simmer.

Cover and reduce heat, simmering for 30-35 minutes until chicken is cooked through.

Adjust seasoning if needed. Garnish with cilantro and serve with lemon wedges.