Coat chicken thighs in olive oil, garlic granules, onion granules, smoked paprika, chilli powder, oregano, brown sugar, salt and pepper. Use half of seasoning mix for chicken and put remaining seasoning mix to the side. Heat oil in a cast iron pan and add coated chicken thighs. Cook chicken thighs for 3-4 mins on each side, until cooked through. Then remove from pan.

Add onion and peppers to pan. Cook for 5-7 mins on low-medium heat, until onions are soft.

Rinse basmati rice under cold water until it runs clear of starch, then add to pan along with the rest of your seasoning mix, sweetcorn and kidney beans. Toast rice and spices for 1-2 mins on medium heat, then add boiling chicken stock. Bring pan to a rapid simmer, stir to make sure everything is combined well, then add chicken thighs back to pan (on top of rice). Brush chicken thighs with bbq sauce. Tightly cover pan with a lid or tin foil, then bake for 15-20 mins. The rice should come out fluffy, with no excess liquid in pan.

Garnish with spring onion. Serve immediately and enjoy!