In a mixing bowl, combine paprika, garlic powder, oregano, cayenne pepper, brown sugar, and salt to create a spice mixture. Coat the chicken thighs in this mixture and set aside for 10 minutes.

Heat olive oil in a large pot over medium-high heat for about 2 minutes. Add chicken thighs and sear for 5 minutes until golden brown. Flip and cook for another 2 minutes, then remove the chicken and set aside, reserving the oil.

In the same pot, reduce heat to medium. Add minced garlic and chopped onion, sauté for 1 minute until fragrant. Then add diced red capsicum and cook for another 1.5 minutes until tender.

Add basmati rice, stirring to coat in the oil. Pour in chicken stock and add turmeric and frozen peas, mixing everything thoroughly. Place seared chicken thighs on top.

Increase heat to bring to a simmer, then lower heat to low, cover, and cook for 15 minutes.

After 15 minutes, remove from heat but keep covered for another 10 minutes. Fluff the rice with a fork before serving.

Scoop servings into bowls, drizzle with hot sauce, and garnish with chopped green onions.