Combine paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt in a bowl. Coat the chicken thighs with the seasoning and marinate for at least 15 minutes.

Heat olive oil in a pot over medium-high heat. Sear the marinated chicken for 4-5 minutes on each side until golden brown. Remove and set aside.

Lower the heat and sauté chopped onion and minced garlic for about 3 minutes until fragrant. Add chopped red bell pepper and cook for another 2-3 minutes.

Stir in rinsed basmati rice and remaining seasonings. Pour in chicken stock and add frozen peas. Mix well and bring to a gentle simmer.

Nestle seared chicken on top of the rice, partially submerged. Pour back any resting juices from the chicken. Cover and simmer for 15 minutes.

Turn off heat and let it sit covered for an additional 10 minutes to finish cooking.

Fluff the rice with a fork and mix in the chicken. Optionally garnish with perinaise and green onions.