In a medium bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt to create your seasoning blend. Coat the chicken thighs evenly with this mixture and let marinate for at least 10 minutes.

In a large pot, heat olive oil over medium-high heat. Add the marinated chicken thighs and sear for about 5 minutes on each side until golden brown. Remove the chicken and set aside.

In the same pot, add minced garlic and chopped onion, sauté for 1 minute until fragrant. Add diced red capsicum and continue cooking for another 1.5 minutes.

Stir in basmati rice to coat with oils and aromatics. Add chicken stock and turmeric, along with peas if using. Nestle the chicken back on top of the rice mixture.

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

Remove from heat and let sit covered for another 10 minutes. Fluff the rice and mix with the chicken before serving.

Spoon into bowls, drizzle with sauce, and garnish with green onions.