Pat chicken thighs dry, trim excess fat and cut into 1-1/2 inch pieces. Season chicken, ground beef and shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp cumin. Rinse and drain rice under cold water until water runs clear. Dice onion, mince garlic, slice bell pepper and zucchini, dice tomatoes, chop parsley, zest and juice the lemon.

Cook rice

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the drained rice and toast, stirring, 2 minutes. Add 4 cups chicken broth and 1/2 tsp kosher salt, bring to a boil, reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and keep warm.

Brown beef

While rice cooks, heat 1 tbs olive oil in a large skillet over medium-high heat. Add ground beef and 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp dried oregano and 1/4 tsp red pepper flakes. Cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Transfer to a bowl and set aside.

Sear chicken

In the same skillet, add 1 tbs olive oil and 1 tbs butter over medium-high heat. Add seasoned chicken pieces in a single layer (work in batches if needed) and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove and keep warm.

Cook vegetables

Lower heat to medium, add remaining 1 tbs butter. Add diced onion and sauté 3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced bell pepper and zucchini and sauté 4–5 minutes until tender-crisp. Stir in diced tomatoes, remaining 1/2 tsp smoked paprika, 1/4 tsp oregano and remaining red pepper flakes; cook 2 minutes to combine and let juices develop. Season with 1/2 tsp kosher salt and a pinch of black pepper.

Cook shrimp

Push vegetables to the side of the skillet or transfer to a bowl. Add shrimp to the cleared space, cook 1–2 minutes per side until pink and opaque. Toss shrimp with vegetables and add back the cooked ground beef and chicken to the skillet to rewarm for 1–2 minutes. Add lemon zest and juice and chopped parsley; toss to combine.

Finish and serve

Plate a bed of the fluffy rice, spoon the meat and vegetable mixture over the rice. Serve with a dollop of plain Greek yogurt and hot sauce on the side. Taste and adjust seasoning with additional salt, pepper or lemon as desired.