Add all of the sauce ingredients to a blender or food processor. Process until smooth. Set aside.

Add the oil and chicken thighs to a large bowl. Mix well to combine. Sprinkle in the onion powder, garlic powder, paprika, ground cumin, cayenne pepper, salt and black pepper. Use your hands to rub the spices into the chicken. Set it aside.

Heat a large heavy bottomed pot over medium-high heat. Add the chicken thighs. Let them cook for 3 to 4 minutes on each side, until you get a good sear. Remove them from the heat and set them aside.

Wash the rice and strain it through a fine mesh sieve 3 to 4 times, until the water is almost clear. Place the rice in a medium-sized bowl. Pour in the hot water and let it soak for 15 minutes.

Add the vegetable oil to the same pan you cooked the chicken in. Add the onions and cook them over medium-high heat for 3 to 4 minutes, until softened. Add the carrots and stir the veggies together. Cook for 2 to 3 minutes. Add the peas and corn. Stir well and cook for another 2 minutes. Add the bay leaf and then reduce the heat to medium.

Strain the rice and add it to pan. Mix it gently with the veggies and spread it out. Let it cook for 2 minutes. Stir and spread it out again. Let it cook for another 2 minutes. Repeat a third time or until the rice turns golden.

Pour in 2 ⅓ cups of the blended tomato sauce. If it didn't make enough sauce, you can complete it with a little water or chicken stock. Stir gently to combine and let the rice simmer uncovered for 6 to 8 minutes.

Place the seared chicken on top of the rice and cover the pan with the lid. Reduce the heat to medium-low and let the rice cook for another 13 to 18 minutes, until tender. Remove pot from the heat.

Remove the chicken thighs from the pan. Use a fork to fluff up the rice. Return the chicken to the pan. Serve immediately and enjoy!