Coat chicken thighs in olive oil, garlic granules, smoked paprika and chilli flakes. Heat a few sprays of cooking spray in a non-stick pan and add chicken thighs. Sear until cooked through, approx 3-4 mins on each side. Once cooked, remove from pan and set aside.

Add onion and cherry tomatoes to pan. Cook for 5-7 mins on low-medium heat, until onions are soft and cherry tomatoes are jammy. Gently squeeze cherry tomatoes to release a bit of their juices.

Transfer onions and cherry tomatoes to baking dish, then add rice, chicken stock, basil, smoked paprika, garlic granules and give everything a good stir in the baking dish. Add cooked chicken thighs on top of rice and add tsp of pesto to each chicken thigh. Cover tightly with tin foil, then bake for 25 mins. Remove from oven and leave to sit for at least 5 mins.

Serve immediately and top with some grated parmesan.