In a large mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, and brown sugar. Coat the chicken thighs thoroughly with the mixture and let sit for 10 minutes.

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the chicken thighs for 5 minutes until golden brown, flip, and sear for an additional 3 minutes. Remove and set aside.

In the same pot, sauté the diced onion for 2 minutes until soft. Add minced garlic and diced red capsicum, cooking for another 1.5 minutes.

Add the basmati rice, stirring to coat it in the oil and aromatics. Pour in chicken stock, add turmeric and peas, bring to a gentle simmer.

Nestle the seared chicken on top of the rice mixture, cover, reduce heat to low, and cook undisturbed for 15 minutes.

Remove from heat and let it rest covered for 10 minutes. Fluff rice with a fork before serving.

Serve portions into bowls, drizzle with Perinaise or hot sauce, and garnish with green onions.