Roughly cut chicken thigh into 1-2 inch cubes. Marinate with 1 tsp olive oil, half the paprika (2 tsp), white pepper, salt and chili flakes (if you like a spicy kick). Set aside.
Heat a large pot to medium-high heat. Add 1 tsp of olive oil, sauté the garlic for 15-20 seconds, and add shrimps. Toss shrimps until they just turn orange - about 1-2 mins. They don't need to be thoroughly cooked. Remove shrimps from pan (keep the juice) and set aside.
Add 1 tsp olive oil into the same pan. Sauté onions and red peppers for 3-5 mins. Add paprika (2 tsp), turmeric and salt. Add tomato purée and mix.
Add the chicken chunks and fry them for about 2-3 mins until the outer layer looks cooked. They don't need to be thoroughly cooked at this point.
Add the rice. Toss and incorporate for about 5 mins.
Add the chicken stock and extra water. Turn the heat to low-medium, and cover and let it boil for about 10 mins.
Add back in the shrimp and its juices. Cover again, until the rice absorbs all the liquids, about 10 mins.
Toss, mix and serve!