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Season the chicken thighs all over in half the olive oil, cajun seasoning, smoked paprika, onion granules, garlic granules and oregano.
Heat the remaining olive oil in a large, deep pan, sear the chicken thighs, over a high heat, for 3-4 minutes each side, then remove and set aside.
In the same pan, sauté the shallot, garlic, sweet red pepper over a low-medium heat for 5 minutes, stirring regularly, until soft, sprinkle in the smoked paprika, cajun seasoning, add the chicken stock, single cream, stir to combine and bring the pan to a simmer.
Add the chicken thighs back to the pan, along with the cherry tomatoes and lime if using, cover the pan and leave to cook over a medium heat for 15-20 minutes, stir occasionally and check the sauce and chicken isn’t catching. Make sure the chicken thighs are cooked through then you’re ready to serve!
Meanwhile, steam the tender stem for 3-4 minutes. Heat the rice when ready to serve.
Serve the chicken thighs over the basmati rice, spoon over the sauce and soured cream.