In a mixing bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, and salt to create a flavorful seasoning mix. Coat the skinless, boneless chicken thighs thoroughly with this mixture, ensuring every piece is well-covered. Set aside.

Heat a generous drizzle of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes, or until golden brown. Flip and sear for another 2 minutes before removing and setting aside.

In the same pot, add more olive oil if necessary, and sauté minced garlic and diced onion over medium heat for 1 minute until fragrant. Add diced red capsicum and cook for 1.5 minutes until softened.

Stir in the basmati rice, ensuring it gets coated with the aromatic mixture for about 1 minute. Pour in chicken stock and sprinkle turmeric powder, then add frozen peas (if using) and carefully place the seared chicken back on top.

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

Remove from heat and leave the lid on for an additional 10 minutes. Then uncover and fluff the rice, mixing the chicken into it.

Serve in bowls, drizzling with Perinaise or hot sauce and garnishing with green onions.