In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt. Coat the chicken thighs generously and marinate for about 10 minutes.

Heat a large pot over medium-high heat, add olive oil, and sear the seasoned chicken thighs for approximately 5 minutes until golden brown. Flip and sear for another 2 minutes, then remove and set aside.

In the same pot, add more olive oil if needed, then toss in minced garlic and diced onion. Sauté for about 1 minute until fragrant. Add the diced red capsicum and sauté for another 1.5 minutes.

Stir in the basmati rice and sauté for 1-2 minutes until lightly toasted. Pour in the chicken stock, add turmeric, and frozen peas, mix, and nestle the seared chicken thighs on top.

Bring to a simmer, cover with a lid, reduce heat to low and cook for 15 minutes without lifting the lid.

Once cooked, remove from heat, let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork.

Spoon into bowls, drizzle with Perinaise or hot sauce if desired, and garnish with chopped green onions.