Desi-style chicken and rice bake

1. Preheat oven to 420F. 
2. In a bowl, mix paprika, chili powder, garam masala, turmeric, cumin, coriander, garlic powder, salt, and vegetable oil and massage into chicken thighs. Let marinate for 15-30 minutes. 
3. Heat your skillet with some oil on medium to high heat and drop the chicken in skin side down. 
4. Once the skin gets crispy and golden brown, flip and give the bottom of the chicken some color. No need to cook all the way through, just 3-4 minutes. 
5. Remove chicken and heat the garlic, ginger, and onion in the oil & fat left in the pan. 
6. Once the onions are softened, feel free to add other veggies and cook until somewhat soft. 
7. Add your rice spices and mix in with everything in your pan. 
8. Make some space in the middle of the pan and fry your tomato paste for 2 minutes until deep red. Mix the tomato paste in until it coats everything. 
9. Add a cup of rice and mix it in. 
10. Add 12oz of chicken broth and mix in until rice is completely submerged. 
11. Optional: lay some sliced jalapeños on top
12. Put the chicken back in, skin side up, and push it into the rice. 
13. Cover with an oven-safe lid or foil and bake for 20 minutes covered, 5 minutes uncovered. 
14. Top with cilantro and enjoy!