In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, salt, olive oil and lemon juice. Toss the chicken pieces in this spice mix until evenly coated.

In a heavy-bottomed pot over medium-high heat, add 2 tbsp olive oil. Add the seasoned chicken and sear for about 3–4 minutes until the outside starts to colour (no need to cook through). Remove and set aside, leaving oil in the pot.

In the same pot, add minced garlic and diced onion. Sauté for 1 minute until fragrant, then add chopped red bell pepper and cook another 1–2 minutes until softened.

Add the uncooked rice, turmeric, and (if using) chili flakes. Stir well to coat every grain with oil and spices.

Pour in the chicken stock, then sprinkle in the salt. Stir gently. Lay the seared chicken pieces over the rice, along with any juices that collected. Do not stir further.

Bring the liquid to a simmer, then reduce heat to medium-low, cover the pot, and cook for 15 minutes without lifting the lid — this allows rice to steam properly with the chicken.

After 15 minutes, turn off the heat and leave the pot still, covered, for 10 more minutes so the rice finishes cooking and absorbs all liquid.

Gently fluff the rice and chicken together with a fork. Stir in frozen peas (if using) and let them warm through for a minute or two.

Serve hot, topped with chopped green onions or fresh herbs, and a drizzle of creamy sauce or yogurt-based dip if desired.