In a blender, combine a chopped onion, bird's eye chillies, mild red chillies, lime or lemon zest, a peeled lime or lemon, garlic cloves, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and oil.

Blend the ingredients until a smooth paste forms.

Place the chicken thighs in a large bowl.

Pour the prepared marinade over the chicken.

Use your hands or a spatula to ensure the chicken is evenly coated with the marinade.

Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least a couple of hours, or preferably overnight for better flavor.

Preheat your oven at 180 c.

Line a baking tray with foil and place a wire rack on top.

Arrange the marinated chicken thighs on the wire rack, ensuring they are skin-side down.

Reserve a portion of the marinade for later use.

Bake the chicken in the preheated oven for about 40-45 minutes, flipping it halfway through to ensure even cooking. The chicken should be cooked through and have crispy skin.

Rinse the rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in water for about 30 minutes, then drain it.

In a large pot, heat some oil over medium heat.

Add diced onion and bell peppers, sautéing until the onion is translucent.

Add the soaked and drained rice to the pot, stirring to combine.

Pour in a portion of the reserved marinade and stir again.

Add water and seasoning to the pot, bringing the mixture to a boil.

Once bubbling, reduce the heat to low, cover the pot with a lid, and let it cook until all the water evaporates and the rice is tender. This will take around 15-20 minutes.

After cooking, remove the pot from heat and let it sit covered for a few minutes.

Fluff the rice with a fork and transfer it to a serving platter.

Place the baked chicken thighs on top of the rice.

Drizzle with the reserved marinade for added flavor.

For an extra kick, squeeze fresh lemon juice over the chicken just before serving.