In a large skillet, heat the EVOO over medium-high. Add the chicken in a single layer and sprinkle with 1 1/2 tsp. paprika; season with salt and pepper. Cook, turning occasionally, until light golden, about 5 minutes. Using a slotted spoon, transfer the chicken to a large, lined slow cooker.
Add the rice to the skillet and cook, stirring, until light golden, 3 minutes. Add the rice, tomatoes, broth, wine, chorizo, onion, garlic, saffron, if using, 1 tbsp. salt and 1 1/2 tsp. paprika to the slow cooker. stir to combine. Cover and cook on high heat until the rice is tender, about 1 3/4 to 2 hours. stir in the peas; cover and let stand for 10 minutes. Top with the parsley; serve with the lemon wedges.