In a blender, combine the dried chiles (stems removed), smoked paprika, garlic, lemon zest and juice, vinegar, olive oil, salt, and pepper. Blend until smooth, scraping down the sides once. If it's too thick to blend, add a tablespoon of water. Taste — it should be bright, garlicky, and hot.

Heat the olive oil in a large deep skillet over medium-high heat. Pat the chicken pieces dry, season with a pinch of salt, and sear until golden on the outside, about 6–7 minutes, turning once. The chicken won't be cooked through yet — that's fine. Transfer to a plate.

Add the bell peppers and onion to the same skillet (add a drizzle of oil if the pan looks dry). Cook, stirring, until softened, about 3 minutes. Pour in half of the peri-peri sauce and cook 1 minute, until it smells intensely fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the instant rice. Bring to a lively simmer.

Reduce the heat to medium-low, cover, and cook until the rice is nearly tender, about 8 minutes. Uncover, stir in the chicken and any accumulated juices, cover again, and cook 3–4 minutes more, until the chicken is cooked through — 165°F on an instant-read thermometer at the thickest piece.

Uncover and stir in the remaining peri-peri sauce and the cilantro. The rice should be tender with the sauce clinging to every grain; if it looks dry, splash in 2–3 tablespoons of broth. Rest 2 minutes, then serve straight from the skillet with lemon wedges and extra cilantro.