In a mixing bowl, combine paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, kosher salt, olive oil, and lemon juice to create a flavorful marinade. Coat the chicken thighs thoroughly and let marinate for at least 30 minutes.

Heat a large pot over high heat, adding a splash of olive oil. Place the marinated chicken thighs in the pot, searing for about 4-5 minutes until golden brown. Flip and cook for an additional 4-5 minutes. Transfer chicken to a plate, leaving the drippings in the pot.

Lower the heat to medium and add more olive oil if necessary. Add minced garlic and diced onion, stirring for about 1 minute until fragrant. Add the diced bell pepper and cook until softened, about 1½ minutes.

Stir in the basmati rice, mixing it with the sautéed vegetables. Add turmeric powder, chicken stock, frozen peas, and kosher salt. Combine thoroughly, coating the rice with spices.

Nestle the seared chicken thighs on top of the rice mixture, adding any collected juices. Bring to a simmer over medium heat, reduce to low, cover, and cook for about 15 minutes.

After 15 minutes, remove from heat but keep covered. Let the dish rest for an additional 10 minutes to finish cooking.

Use a fork to fluff the rice and integrate the chicken. Serve warm, optionally drizzling with perinaise and garnishing with sliced green onions.