Season the chicken: In a small bowl, mix together paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Toss the chicken pieces in the seasoning mix until well-coated. Set aside to marinate for a few minutes or refrigerate overnight if preferred. prep

Sear the chicken: Heat 2 tablespoon of olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and cook for 2-3 minutes, just until the outside is sealed and lightly browned (it won't become golden). Remove the chicken from the pot and set it aside. prep

Sauté the vegetables: In the same pot, add the minced garlic and diced onion. Cook for about 1 minute, stirring occasionally, until fragrant. Add the chopped bell pepper and cook for another 1-1.5 minutes, until the onion is translucent. prep

Cook the rice: Add the basmati rice to the pot, stirring to coat it with the oil and vegetables. Add the chili flakes, turmeric powder, chicken stock, frozen peas, and salt. Stir well. Spread the chicken evenly over the top of the rice, including any juices from the bowl. mix

Simmer the rice: Bring the mixture to a simmer, then cover with a lid. Lower the heat to medium-low and allow it to cook undisturbed for 15 minutes. Avoid lifting the lid or stirring the rice. mix

Rest the rice: After 15 minutes, remove the pot from heat and let it rest, covered, for 10 minutes. This step helps the rice firm up and allows the flavors to meld. finish

Fluff and serve: Remove the lid, gently fluff the rice with a fork. Serve the rice and chicken into bowls, drizzling with Perinaise and sprinkling with sliced green onions. finish