In a mixing bowl, combine paprika, garlic powder, brown sugar, and cayenne pepper; coat the chicken thighs thoroughly. Let them marinate for at least 15 minutes.

Heat extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear them for about 5 minutes, until they’re golden brown. Remove the chicken and set it aside, reserving the oil.

In the same pot, lower the heat slightly, and add minced garlic and chopped onion. Sauté them until fragrant and translucent, about 2-3 minutes. Then, toss in the diced bell pepper and cook until softened, around 4 minutes.

Stir in the basmati rice, ensuring it's well-coated in the aromatic oil. Pour in chicken stock, sprinkle turmeric, and add any frozen peas if using. Nestle the seared chicken thighs on top, bring to a gentle simmer, cover, and reduce heat. Cook for 15 minutes without lifting the lid, allowing the flavors to meld beautifully.

Once cooked, remove the pot from heat and let it rest, uncovered, for 10 minutes. This crucial step prevents mushiness. After resting, fluff the rice with a fork until light and fluffy.

Plate your dish, drizzling with Perinaise or your favorite hot sauce, and finish with a sprinkle of freshly chopped green onions for a pop of color and flavor.