Add the chicken thighs to a bowl along with 1 tsp vegetable oil, peri peri seasoning, salt, paprika, garlic powder, lemon juice, honey and oregano. Marinade for 30 minutes (optional).
Dice the onions, carrots and set aside.
Preheat oven to 180C. Part-fry the chicken thighs until brown, then remove. Then add 1 tsp oil to pan and sauté the onions. Pour in the canned tomatoes and add tomato puree. Bring to boil and add salt and pepper to taste.
Stir in bulgur wheat, add water and simmer for 10 minutes (add more water if needed).
Add carrots, peas, corn and chicken to pan and bake for 20-30 minutes, until the chicken is cooked through.