In a small bowl, mix the paprika, cumin, salt, chili powder and turmeric to make the seasoning.
Rub the seasoning mixture all over the 4 bone-in chicken thighs until evenly coated.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
Add the chicken, skin-side down if applicable, and sear until browned, about 4–5 minutes per side; if thighs are very thick, reduce heat to medium and sear 7–8 minutes per side.
Remove the seared chicken from the skillet and set aside.
To the same skillet, add 1 cup rinsed white basmati rice, ½ tablespoon turmeric, and 1 tablespoon lemon juice; stir to coat the rice in the pan juices.
Pour in 2½ cups chicken stock, stir gently to distribute, then return the chicken to the skillet, arranging it on top of the rice.
Bring the mixture to a boil, then reduce heat to low, cover with a tight lid, and simmer until the liquid is absorbed and the rice is tender, about 20 minutes.
Turn off the heat and let the skillet rest, covered, for 5 minutes before uncovering.
Garnish with chopped fresh parsley or sliced scallions and serve.
