Mix all spiced chicken ingredients except chicken in a large dish.
Coat chicken thighs in the marinade and rub into the scored skin.
Cover and chill in the fridge, ideally overnight.
Preheat the oven to 200°C.
Arrange chicken on a baking tray and spoon over remaining marinade.
Bake for 12-15 minutes until crisp and beginning to blacken.
Reduce heat to 180°C and cook for 15-20 minutes until cooked through.
Heat oil in a casserole and fry onion and garlic until softened.
Add mushrooms and fry for 2-3 minutes until soft.
Stir in chilli flakes and turmeric and cook for one minute.
Add the rice and stir to combine.
Add cold water until it reaches 1cm above the rice level.
Boil for 5 minutes tightly covered, then rest on residual heat for 15 minutes.
Add peas and tomatoes under the foil and rest for 5 minutes.
Fluff rice with a fork and serve with two chicken thighs per plate.