Heat the olive oil in your large pot or Dutch oven over medium-high heat. Season the chicken thighs with the Cajun seasoning, then place them in the pot. Sauté for about 5-7 minutes on each side, or until golden brown. Remove and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the basmati rice, roasted red peppers, and the remaining Cajun seasoning. Mix well to coat the rice.
Pour in the chicken stock, stirring to combine. Bring to a gentle boil, then reduce heat to low.
Nestle the browned chicken thighs back into the pot, cover, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, stir in the pitted olives and heat through for a few minutes. Sprinkle with fresh parsley before serving.
Serve hot with lemon wedges on the side for squeezing over the dish. Enjoy!
