Add the cleaned chicken to a large bowl and season with paprika, thyme, cumin, seasoning powder, and salt. Combine and set aside. Wash your hands and rinse the rice under a running tap until the water runs clear. Clean the pepper, remove the seeds if you desire, chop them up, and set them aside.
Heat oil in the skillet over medium-high heat and brown the chicken (skin side up first) and brown, flip and cook the other side. It takes about 5 minutes (less or more depending on the size) for both sides to brown. Remember that you’re just browning and not cooking fully. Remove onto a plate and set aside.
Add the rinsed rice, stir, return the chicken, season with curry, seasoning powder, salt, then add chicken broth just enough to cover the content.
Cover the skillet and bring to a boil, then reduce the heat and simmer for about 20 minutes until the rice is cooked. Fluff the rice with a fork, check the seasonings and readjust if necessary.