In a large mixing bowl or plastic storage bag, add the chicken, 2 tablespoons of the olive oil, white wine vinegar, lime juice, orange juice, chili powder, onion powder, garlic powder, ground coriander, salt, oregano, and cumin. Toss everything together until the chicken is completely coated. Cover and refrigerate for 30 minutes, up to 8 hours.

Heat the remaining 1 tablespoon of olive oil in a large sauté pan or deep skillet over medium-high heat. Add the chicken thighs to the pan skin-side down and cook for 4-6 minutes per side until the skin is crispy and lightly browned. Transfer it to a large plate and set aside,

In the same pan using the oil that's already in there, add the onion and poblano pepper. Cook for 5 minutes until the onions have softened and are translucent.

Stir in the garlic, chopped cilantro, cumin, and chili powder. Cook for 30 seconds until the garlic and spices are fragrant.

Add the rice and cook for 3-4 minutes until the rice begins to brown. If you used skin-on chicken thighs, you should have enough oil in the pan. If you used skinless chicken, you may need to add 2-3 teaspoons of olive oil to toast the rice.

Add the chicken broth, tomato paste, and salt. Stir together to combine until the tomato paste has fully dissolved.

Add the browned chicken thighs to the pan skin-side up and bring the water to a boil. Reduce the heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked through and the chicken registers an internal temperature of at least 165°F.

Remove the pan from the heat and transfer the cooked chicken pieces to a clean plate. Add the peas to the rice and fluff them in using a fork. The rice will be hot enough to heat the peas.

Serve the arroz con pollo immediately with a garnish of chopped cilantro and lime wedges.