Mix paprika, garlic powder, onion powder, thyme, salt, and black pepper in a small bowl. Coat the drumsticks evenly on all sides. Pat the chicken dry first to help the seasoning stick. Let sit for a few minutes while you prepare other ingredients.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place drumsticks in the pan and sear for 3 to 4 minutes per side until golden-brown. Brush honey over the top and caramelize for about 1 minute. Chicken does not need to be fully cooked at this stage.

Rinse 2 cups basmati rice under cold water until water runs clear. In a separate pot, cook 1 chopped small onion in a bit of olive oil over medium heat until soft. Add 1 tbsp tomato paste and cook for another minute.

Add rinsed rice to the pot with onion and tomato paste, stirring gently to coat in oil. Pour in blended red bell pepper and 1 cup tomato sauce. Sprinkle in 1 tsp curry powder and 1 tsp thyme and stir well. Add 2 cups chicken stock, bring to a boil, then reduce to low heat. Cover and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.

About 5 minutes before rice is done, open the lid and stir in 1/2 cup chopped green beans. This allows them to become tender while still holding some bite. Taste and adjust seasoning as needed.

Return seared drumsticks to the skillet and add a splash of water or stock to prevent drying. Cover the pan and cook over medium heat for 15 to 20 minutes until cooked through and tender. Internal temperature should reach 165°F. The liquid will reduce and glaze the chicken further.

Slice 1/2 cucumber, cut 1 tomato into wedges, and thinly slice 1/2 red onion. Arrange on a side plate. Do not dress until serving to keep ingredients crisp.

Spoon jollof rice onto a plate, nestle caramelized chicken drumstick on top, and arrange fresh cucumber, tomato, and red onion alongside. The cool vegetables balance the warm, savory rice and smoky chicken.