Cut the chicken thighs into bite-size pieces and marinate them for at least 1 hour, preferably overnight.

Heat oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 10 minutes until golden brown. Remove the chicken from the pan, leaving any excess oil behind.

In the same pan, sauté the diced red bell pepper and onion for about 10 minutes until softened and slightly caramelized.

Add the heavy cream, risotto rice, garlic powder, paprika powder, salt, and pepper to the pan with the vegetables. Stir well to combine.

Return the cooked chicken pieces to the pan. Mix everything together and let it simmer over medium heat, stirring occasionally, until the rice is cooked al dente and most of the liquid is absorbed. This typically takes about 15-20 minutes. If the rice needs more liquid to cook through, add water gradually.

Once the rice is cooked to your liking, stir in the chopped parsley. Adjust seasoning if needed.

Serve the risotto hot, garnished with freshly grated Parmesan cheese if desired.