Season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Transfer to plate.
Stir in onion and garlic; cook for 3 to 5 minutes or until softened. Stir in rice, orange and red bell peppers, thyme, turmeric and curry powder; cook for 2 to 3 minutes or until peppers are slightly softened.
Return chicken to skillet. Stir in jerk paste; cook for 2 to 3 minutes or until well coated and fragrant.
Stir in broth, tomatoes and pigeon peas; bring to boil. Reduce heat to medium-low; cover and cook for 20 to 25 minutes or until most of the liquid is absorbed, rice is tender, chicken is cooked through and veggies are tender.
Stir in green onions and cilantro. Serve with lime wedges.
For easy Jerk Pork Paella, substitute pork tenderloin for chicken.