Prepare the Adobo Seasoning by mixing kosher salt, granulated garlic, ground cumin, granulated onion, paprika, black pepper, turmeric, and dried oregano in a small bowl.

Make the Sofrito by dicing onion, bell pepper, poblano, and mincing garlic.

Heat olive oil and chili oil in a large pot over medium-high heat for about 2 minutes.

Sear the chicken thighs in the hot oil for 5-7 minutes per side until golden brown, then set aside.

Sauté the Sofrito in the same pot for 4-5 minutes until tender, scraping up brown bits.

Combine the rice with Sofrito, then add chicken stock and beer; bring to boil.

Return seared chicken thighs to the pot, nestling them into the rice.

Cover and simmer on low for 10-15 minutes or until the rice is cooked and liquid is absorbed.

Add frozen peas and simmer for an additional 5 minutes, then stir in olives and garnish with cilantro.

Serve with lime wedges for drizzling fresh juice.