In a large ovenproof skillet, heat oil over medium-high heat. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper. Cook chicken, turning once, until golden brown, about 5 minutes per side. Remove from skillet.
Add onion to skillet; cook, stirring occasionally, until tender, about 3 minutes.
Add garlic; cook until fragrant, about 1 minute. Stir in paprika and cumin; cook until fragrant, about 30 seconds. Stir in tomatoes, peas, broth, green onion, remaining 1¼ teaspoons salt, and remaining ½ teaspoon pepper, and bring to a simmer. Place chicken, skin side up, in skillet.
Bake until golden brown and a meat thermometer inserted in thickest portion of chicken registers 165°, about 30 minutes. Stir in spinach just before serving. Garnish with green onion, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-thighs-black-eyed-peas-tomatoes-recipe/