Heat a deep skillet over medium-high heat and add olive oil. Season chicken thighs with salt, black pepper, smoked paprika, and Cajun seasoning. Sear chicken for 3-4 minutes per side until golden brown, then remove from skillet.

In the same skillet, add more olive oil if needed. Toss in chopped onion, green bell pepper, red bell pepper, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Pour in diced tomatoes, oregano, thyme, cayenne pepper, and bay leaves. Stir to deglaze the pan. Return seared chicken to the skillet, nestling it among the vegetables.

Stir in uncooked rice, then pour in chicken broth and Worcestershire sauce. Bring to a boil, cover, and reduce heat to low, simmering for 25-30 minutes without lifting the lid.

Once rice is cooked and broth absorbed, remove from heat and let sit covered for 5 minutes. Fluff with a fork and garnish with green onions before serving.