In a mixing bowl, combine garlic powder, sweet paprika, dried oregano, coriander, cayenne pepper, and kosher salt to create the spice mix. Coat the chicken thighs evenly with this mixture, ensuring each piece is well-covered. Set aside.

Heat the olive oil in a large pot over medium-high heat. Once shimmering, add the seasoned chicken thighs and sear for about 5 minutes on each side until golden-brown. Remove and set aside.

In the same pot, add minced garlic and diced onion, sautéing for 1 minute until fragrant. Add diced red capsicum and cook for an additional 1.5 minutes until softened.

Stir in the basmati rice thoroughly with the vegetables. Pour in the chicken stock, followed by turmeric powder and frozen peas. Nestle the seared chicken on top.

Raise the heat to bring the mixture to a gentle simmer. Reduce heat to low, cover with a tight-fitting lid, and let cook for 15 minutes.

After 15 minutes, remove from heat but keep the lid on for 10 minutes. Gently fluff the rice with a fork after resting.

Scoop the dish into bowls, drizzle with Perinaise or hot sauce, and garnish with chopped green onions. Enjoy!