In a mixing bowl, combine paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, and kosher salt to create the marinade. Coat the chicken thighs thoroughly.

Heat 2 tablespoons of extra virgin olive oil over medium-high heat in a large pot. Add the marinated chicken thighs, searing them for 4-5 minutes on each side until golden-brown. Remove the chicken and set aside.

In the same pot, add minced garlic and diced onion, cooking for about 2-3 minutes until fragrant. Stir in diced red bell pepper and sauté for an additional 3-4 minutes.

Add 1 ½ cups basmati rice, a pinch of red pepper flakes, turmeric powder, and 3 cups of chicken stock. Stir together and fold in frozen peas and a small pinch of salt.

Nestle the seared chicken thighs back into the rice mixture. Bring to a simmer, cover, reduce to low heat, and let cook for 15 minutes.

After 15 minutes, turn off the heat and let the pot rest, covered, for an additional 10 minutes.

Fluff the rice gently with a fork, mixing the chicken throughout. Serve on warm plates, drizzling with Perinaise and garnishing with green onions.