Begin by seasoning the chicken thighs with salt and pepper. Heat a heavy skillet over medium-high heat and add a splash of oil. Sear the chicken thighs, skin-side down, for approximately 5–7 minutes until golden brown and crispy. Once browned, carefully remove them from the pan and set them aside while you prepare the vegetables.

In the same skillet, add chopped gold potatoes, diced carrots, and sliced yellow onion. Sauté the vegetables over medium heat for about 5 minutes, stirring occasionally until they develop a slight browning and begin to soften.

Add minced garlic, smoked paprika, cumin, and garlic powder to the skillet, stirring well for 1 minute to release their aromatic qualities. Pour in the chicken broth and freshly squeezed orange juice, then bring the mixture to a gentle boil.

Nestle the seared chicken thighs back into the sauce, ensuring they are submerged. Cover the skillet with a lid, then transfer it to a preheated oven set to 350°F (175°C). Let the dish braise for approximately 30 minutes, or until the chicken is fully cooked and tender.

Remove the skillet from the oven and allow the Spanish Orange Chicken to rest for a few minutes. Sprinkle fresh cilantro on top and serve warm over fluffy rice with orange slices.