In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one diced onion and sauté until translucent, about 3-4 minutes. Sprinkle in 1 teaspoon of garlic powder and stir for another minute until fragrant.

Incorporate one chopped red bell pepper into the pot and continue to cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are tender.

Add 1 tablespoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of ground coriander, and ½ teaspoon of cayenne pepper to the pot. Sprinkle in 1 tablespoon of brown sugar and mix thoroughly for about 1 minute.

Pour in 1 cup of basmati rice into the pot, tossing it well to coat with the mixture of spices and vegetables. Cook for 1-2 minutes.

Gently pour in 2 cups of low-sodium chicken broth and add 1 pound of cut chicken thighs on top of the rice. Increase heat to high and bring to a rolling boil.

Reduce the heat to low, cover the pot, and allow it to simmer for about 15-20 minutes, or until the rice is tender.

Once the rice is cooked, stir in 1 cup of frozen peas straight into the pot while keeping it covered. Let it steam for an additional 5 minutes.

Remove the pot from heat and fluff the rice gently with a fork. Garnish with sliced green onions before serving.