Begin by cleaning the chicken thighs under cold water. In a large bowl, mix crushed chicken bouillon, garlic powder, onion powder, cayenne pepper, black pepper, paprika, salt, dried thyme, vegetable oil, and lemon juice. Coat the chicken thoroughly in this spice blend. Cover the bowl and refrigerate for at least one hour, allowing the flavors to infuse.

Preheat your oven to 400°F (200°C). While the oven heats, chop the bell peppers, tomatoes, and red onion into bite-sized pieces. Arrange them in a large baking dish, drizzle with a bit of vegetable oil and add a whole garlic bulb. Toss everything to coat, making sure the vibrant vegetables are well seasoned before heading into the oven.

Place the prepared vegetables in the preheated oven and roast for about 30-35 minutes, stirring halfway through. They should become tender and slightly caramelized.

While the vegetables roast, place the marinated chicken thighs in a separate baking dish and roast for about 40-45 minutes, or until the skin is golden brown and internal temperature reaches 165°F (74°C).

Once the vegetables are roasted, remove them from the oven and cool slightly. Squeeze the roasted garlic cloves from their skins and add them to the roasted veggies. Use a blender or food processor to puree the mix until smooth.

Reduce the oven temperature to 350°F (175°C). Rinse the basmati rice under cold water. In a large casserole dish, combine the rinsed rice with the veggie puree, chicken stock, and any leftover juices from the roasted chicken.

Cover the casserole dish tightly with aluminum foil and bake for about 50-60 minutes, or until the rice is tender and has absorbed all the liquid.

After baking, remove the dish from the oven and let it rest for about 10 minutes. Carefully remove the foil, then fluff the rice with a fork and serve topped with roasted chicken.