In a mixing bowl, combine paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, and salt to create a flavorful seasoning mix. Toss chicken thighs in the mixture until fully coated. Set the seasoned chicken aside.

Heat 2 tablespoons of extra virgin olive oil in a heavy-based pot over medium-high heat. Once hot, add the coated chicken thighs and sear for about 4–5 minutes on each side until they become golden and slightly charred.

In the same pot, reduce the heat to medium and sauté minced garlic and diced onion for about 2–3 minutes until fragrant.

Add the chopped red capsicum and cook for another 1–2 minutes, stirring occasionally, to soften the vegetables.

Stir in the basmati rice to the pot, ensuring each grain is coated with the oil and aromatic mix. Cook for about 1–2 minutes, stirring frequently.

Add turmeric powder, chicken stock, frozen peas, and a pinch of salt to the rice mixture. Stir briefly to combine.

Place the seared chicken thighs on top of the rice mixture, cover with a lid, reduce the heat to medium-low, and let it cook for 15 minutes without stirring.

After 15 minutes, remove the pot from heat but keep it covered for an additional 10 minutes.

Fluff the rice gently with a fork, mixing in the chicken and vegetables. Serve in bowls, topped with peri-naise and garnished with green onions.