Heat 2 tablespoons olive oil in a large skillet or paella pan over medium-high heat. Add diced onion and bell pepper, sauté until softened and lightly caramelized, about 5-8 minutes.

Add minced garlic and cook until fragrant, about 1 minute. Remove the sofrito (vegetables and garlic) from pan and set aside.

Add remaining 2 tablespoons olive oil, season chicken with salt and pepper, and cook until about 50% cooked through. Remove chicken from pan and set aside.

Add bomba rice to the pan and cook, stirring, for about 3 minutes to toast the rice.

Pour chicken broth into a bowl containing the Paellero seasoning, stir to combine, then add to the rice. Stir to distribute evenly.

Return the cooked sofrito and chicken to the pan. Add diced tomatoes and water. Bring to a simmer and cook over medium-low heat for 20-25 minutes, until rice is tender and liquid is absorbed.

Stir in frozen peas and minced parsley, cook for an additional 1-2 minutes until warmed through.

Taste and adjust with salt and pepper as needed. Garnish with lemon wedges and serve immediately.