Trim and portion the meats: remove silver skin from the pork and slice the tenderloin into 1-inch medallions (about 8–10 pieces). Pat the chicken thighs dry and cut into 2–3 pieces each if large. Dry meat sears better; patting removes surface moisture so you get an immediate Maillard crust rather than steaming.

Season both meats generously with salt, pepper and half the smoked paprika. Seasoning early lets salt begin to penetrate the meat for better internal flavor; the paprika adds a warm, smoky note to both proteins.

Rinse the rice briefly under cold water until the water runs clear, then drain. Rinsing removes excess surface starch so the finished pilaf has separated, fluffy grains instead of gummy clumps.

Heat a heavy 12-inch skillet (cast iron or stainless steel preferred) over medium-high heat and add 1 tbsp neutral oil. When the oil shimmers, place the pork medallions in a single layer (do not crowd). Sear without moving for 2–3 minutes until a deep golden crust forms, then flip and sear 1–2 minutes. Transfer the pork to a plate. A hot pan sears quickly and creates flavor from the Maillard reaction; transfer early so the pork doesn't overcook—tenderloin is lean and benefits from brief cooking.

Add the remaining 1 tbsp oil to the hot skillet. Add the chicken pieces skinless-side down and sear 3–4 minutes per side until deeply golden (thighs take slightly longer). Transfer to the plate with the pork. Searing the chicken builds flavor and renders any surface fat, which will be used to flavor the rice.

Reduce heat to medium. Add the butter to the same skillet; scrape up browned bits (fond) left by the meat—these are concentrated flavor. Add the diced onion and sauté 4–5 minutes until translucent and the edges begin to color; then add minced garlic and sauté 30–45 seconds until aromatic. Softening and lightly browning the onion and toasting the garlic creates a sweet, savory base for the pilaf.

Add the rinsed rice to the skillet and stir to coat the grains in butter and pan juices. Toast the rice for about 2 minutes, stirring—this nutty toasting step enhances the rice's flavor and helps keep the grains separate once cooked.

Stir in the dried thyme, remaining smoked paprika, and red pepper flakes (if using). Pour in 3 cups of hot water (or room-temperature water, brought to a simmer in a kettle—hotter liquid shortens the time to boil). Taste the cooking liquid and add 3/4 to 1 tsp salt now; seasoning the rice as it cooks ensures the grains are flavorful throughout.

Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 12–14 minutes (do not lift the lid). Low-and-slow steaming lets the rice absorb liquid evenly; lifting the lid releases steam and disrupts that process, leading to uneven texture.

While the rice finishes, return the seared pork and chicken to the skillet (nestle them on top of the rice with any accumulated juices). Cover and continue to cook on the lowest heat for another 6–8 minutes so the residual heat finishes the meats and the flavors marry. This gentle carryover cooking prevents drying lean pork and keeps thighs juicy.

Remove from heat and let rest covered for 5 minutes. Fluff the rice gently with a fork to separate the grains and redistribute the meat. Resting allows the juices to redistribute in the meat and the rice to finish absorbing any remaining steam for perfect texture.

Taste and adjust seasoning with salt and pepper. Serve each portion with a generous scoop of pilaf and an equal portion of pork medallions and chicken pieces. If desired, finish with a small pat of butter on each serving for sheen and richness.