Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
Add the garlic and cook, stirring, until fragrant, about 2 minutes.
Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
Stir in the turmeric powder, paprika and oregano.
Add the olives, peas, rice, and stock and stir to combine.
Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
Uncover the pot, stir and serve.