Rinse the chicken breast fillets, pat dry and dice approx. 2 cm in size. Mix the chicken cubes with the sweet paprika powder and set aside, covered. Finely dice onions and garlic. Rinse the pepper, pat dry, quarter, remove the seeds and cut crosswise into thin strips. Heat the orange juice and chicken stock in a pot with the saffron.
Heat olive oil in a large (paella) pan (approx. 26 cm Ø). Fry the chicken cubes over medium heat for 5-6 minutes until golden brown all over. Remove and set aside. Sauté the onions, garlic and pepper strips in the pan for about 3 minutes. Add the rice, cinnamon stick and smoked paprika powder and roast briefly while stirring.
Fill with white wine and let it boil down almost completely. Fill with hot orange chicken stock and bring to the boil. Add the chicken and cook uncovered over medium heat for about 20-25 minutes. Stir gently every now and then so that the rice cooks evenly. 5 minutes before the end of the cooking time, add the peas and mix in.
Roast the pistachios in a hot pan without oil, let them cool and chop roughly. Peel the oranges all over with a sharp knife so that the white skin is completely removed. Cut out the fillets between the separating skins. Rinse the thyme, shake dry and pluck from the stems. Mix orange fillets, thyme, olive oil and lemon juice.
When the rice is cooked and the stock is almost completely absorbed, season the paella with salt and pepper. Arrange on preheated plates with the marinated oranges and serve sprinkled with pistachios.