Combine paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, and kosher salt in a large bowl. Coat chicken thighs evenly and marinate for at least 30 minutes.

Heat 2 tablespoons of extra virgin olive oil in a pot, add marinated chicken skin-side down, sear for 5 minutes until golden brown, then flip and sear for 3 minutes. Remove and set aside.

Reduce heat, add diced onion and minced garlic, stirring for 1 minute until fragrant. Add diced red bell pepper, cook for another 3-4 minutes, until soft.

Stir in basmati rice, coat well with the vegetables. Add optional red pepper flakes, turmeric powder, and chicken stock. Incorporate frozen peas and a pinch of salt, mixing thoroughly.

Position seared chicken on top of rice, pour juices over them, cover the pot, reduce heat to low, and simmer undisturbed for 15 minutes.

After 15 minutes, remove from heat but keep covered for another 10 minutes.

Fluff the rice, mix with chicken, then serve garnished with Perinaise and green onions.