In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1.5 pounds of boneless, skinless chicken thighs, seasoning with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt. Cook for about 6-8 minutes, turning occasionally, until the chicken is browned.

Reduce the heat to medium and stir in 4 cloves of minced garlic, 1 diced onion, and 1 diced red bell pepper. Sauté for about 4-5 minutes until tender and translucent.

Incorporate 1.5 cups of basmati rice, 1 teaspoon of turmeric, and a pinch of red pepper flakes. Stir to coat the rice.

Pour in 3 cups of low-sodium chicken broth, bring to a boil, then reduce to low, cover, and simmer for 15-20 minutes until rice is tender.

Fold in 1 cup of frozen peas, fluff gently with a fork, and let it rest covered for an additional 5 minutes.