In a large bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt. Coat the chicken thighs thoroughly with this mixture and set aside to marinate briefly.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes until golden brown on one side. Flip and sear the other side, then remove and set aside.

In the same pot, add the diced onion and cook for 2-3 minutes until translucent. Then add the diced capsicum and sauté for another 1.5 minutes until aromatic.

Stir in the basmati rice, coating it with the oil and aromatics. Pour in the chicken stock and sprinkle with turmeric and frozen peas. Place the seared chicken on top of the rice mixture.

Bring to a gentle simmer, reduce heat to low, and cover the pot. Cook undisturbed for about 15 minutes.

Once done, turn off the heat and let the dish rest for 10 minutes covered. Fluff the rice with a fork before serving.

Dish out portions, drizzling with Perinaise or hot sauce and garnish with chopped green onions. Enjoy!