In a large bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt. Mix well to create a savory spice blend. Coat the skinless, boneless chicken thighs thoroughly with the seasoning mixture. Set aside.

Heat extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes until golden brown, then flip and sear for another 3 to 4 minutes. Remove the chicken and set aside.

Lower the heat and add minced garlic and diced onion to the pot. Sauté for approximately 1 minute until fragrant. Add chopped red capsicum (bell pepper) and cook for an additional 3 minutes.

Add rinsed basmati rice to the pot, stirring with the sautéed aromatics. Pour in chicken stock and squeeze in lemon juice, then sprinkle with turmeric and stir in frozen peas if using. Nestle the seared chicken on top.

Increase the heat and bring to a gentle simmer. Cover the pot tightly with a lid and reduce heat to low. Cook undisturbed for 15 minutes.

Remove the pot from heat but keep the lid on and let it rest for about 10 minutes. Fluff the rice with a fork before serving.

Spoon the rice and chicken into bowls, drizzle with Perinaise or hot sauce, and sprinkle with chopped green onions.