Begin by cleaning your chicken thighs under cold water and patting them dry with paper towels. In a bowl, combine garlic powder, onion powder, cayenne pepper, black pepper, paprika, salt, dried thyme, curry powder, lemon juice, and oil. Coat the chicken thighs with this spice mixture evenly, cover, and refrigerate for at least 1 hour to allow the flavors to meld deeply.

While the chicken marinates, preheat your oven to 400°F (200°C). Prepare two baking dishes: one for the chicken and the other for your vegetables.

Chop the peppers, tomatoes, and red onion, and place them in the second baking dish alongside a whole garlic bulb and fresh thyme. Drizzle with olive oil, season with salt and pepper, and toss everything together. Roast in the oven for 30–35 minutes, stirring halfway through.

Once the vegetables are in the oven, take the marinated chicken thighs and arrange them in the first baking dish. Roast the chicken for approximately 40–45 minutes.

After roasting, combine the vegetables and garlic in a blender or food processor and blend until smooth. Pour in the tomato paste and mix in the chicken juices.

Rinse the Sella basmati rice under cold water until the water runs clear. Mix the rinsed rice with the blended vegetable sauce, add the necessary water or stock along with a bay leaf. Transfer to a casserole dish, cover tightly with foil, and bake at 350°F (175°C) for about 50–60 minutes.

Once cooked, let the rice sit for a few minutes. Fluff with a fork and serve topped with the succulent roasted chicken and garnish with parsley or scallions.