In a mixing bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and kosher salt. Coat the chicken thighs evenly with this spice blend.

Heat olive oil in a large pot over medium-high heat. Sear the seasoned chicken thighs for about 5 minutes until golden brown, then turn them and sear for another 2-3 minutes. Remove from pot and set aside.

In the same pot, add more olive oil if needed, and then sauté minced garlic and diced onion for about 2 minutes until fragrant and translucent. Add diced red capsicum and cook for an additional 1.5 minutes.

Stir in the basmati rice, ensuring each grain is coated with the oil. Pour in the chicken stock and sprinkle in turmeric, gently mixing everything. Place the seared chicken on top of the rice mixture without stirring.

Bring to a gentle simmer over medium heat, then cover tightly and reduce to low heat. Let it cook for 15 minutes without lifting the lid.

After 15 minutes, remove from heat but keep the lid on for an additional 10 minutes. Fluff the rice with a fork to separate the grains.

Spoon generous portions into bowls and drizzle with Perinaise or hot sauce. Garnish with chopped green onions.