Add the chicken to a bowl, along with all of the peri-peri chicken ingredients except the oil. Mix well to combine.
Place a pan over medium-high heat, add spray oil and chicken, and cook for 2 1/2 minutes on each side until golden and cooked. You can add a splash more of Nando’s peri-peri sauce right at the end. Remove, rest, and slice into strips.
In a saucepan over medium-high heat, add the unsalted butter and allow it to melt. Add the onion and red bell pepper (capsicum) and cook for 3 minutes, mixing regularly. Add the garlic and tomato paste and cook for 2 minutes.
Add the rice, chicken stock, smoked paprika, ground turmeric, chilli powder, and dried oregano. Mix well, bring to a boil, reduce heat to low, cover with a lid, and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and add the peas and coriander (cilantro). Fluff with a fork or spatula.
Portion the spicy rice into 5 meal prep containers. Top with sliced chicken and extra Nando’s sauce (optional). Garnish with coriander. Dig in.