Begin by marinating the chicken thighs in paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Add olive oil and lemon juice, ensuring the chicken is well coated. Let it sit for 30 minutes if possible to enhance the flavors.

In a large pot, heat a little extra olive oil over medium heat. Sauté the minced garlic and onion until the onion turns golden.

Add the diced red capsicum and cook for a few more minutes until tender.

Stir in the marinated chicken and sauté until browned on all sides.

Add the rice, chili flakes (if using), turmeric powder, and chicken stock. Give it a good stir to combine.

Bring the mixture to a boil, then cover and reduce the heat. Let it simmer for about 20 minutes or until the rice is cooked and has absorbed the flavors.

If you’re adding frozen peas, stir them in during the last 5 minutes of cooking.

Fluff the rice with a fork, and serve hot, garnished with chopped green onions and a drizzle of Perinaise or your favorite hot sauce.