Combine chicken pieces with 2 tsp paprika, 1 tsp garlic powder, 1 tsp dried oregano, 1/4 tsp ground coriander, 1/4 tsp cayenne pepper, 1 tbsp brown sugar, 1 tsp salt, 1 tbsp extra virgin olive oil, and 1/2 tbsp lemon juice in a bowl. Let the chicken marinate while you prepare the other ingredients, at least 10 minutes.

Heat 2 tbsp extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Add the marinated chicken and brown for 3-4 minutes per side. Remove and set aside.

Reduce heat to medium, add minced garlic and diced onion; sauté until translucent, about 3 minutes. Stir in chopped red capsicum and cook for 2 minutes.

Add 1 1/2 cups basmati rice, 1/4 tsp red pepper flakes, and 2 tsp turmeric powder; toast the rice for 1 minute while stirring.

Pour in 2 1/4 cups low-sodium chicken broth and deglaze the pot. Return the chicken to the pot, and bring to a gentle simmer.

Cover, reduce heat to low, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed. Let rest, covered, for 5 minutes.

Fold in 1 cup frozen peas and 1/2 tsp salt, fluff with a fork. Garnish with green onion and drizzle sauce before serving.