In a large bowl, combine paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, and kosher salt. Toss chicken thighs in the spice mixture until evenly coated. Marinate for at least 30 minutes.

In a heavy-bottomed pot, heat olive oil over medium-high heat. Add marinated chicken thighs and sear for 5-7 minutes per side until golden brown. Remove and set aside, keeping drippings.

Add more olive oil if needed, then sauté diced onion for 3-4 minutes until translucent. Add diced red bell pepper and continue cooking for another 3 minutes.

Stir in rinsed basmati rice, turmeric, chicken broth, frozen peas, and a pinch of salt. Mix until well-coated.

Nestle seared chicken thighs back into the rice mixture and pour any juices on top. Bring to a simmer, cover, and cook on low for 15 minutes.

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

Fluff the rice with a fork, mixing the chicken throughout the dish. Garnish with Perinaise or garlic mayo, serve warm.