1. Cook the basmati rice according to package instructions and set aside.

2. Season the chicken thighs with salt and pepper.

3. Heat a pan over medium heat and sear the chicken thighs until golden brown and cooked through. Set aside.

4. In the same pan, sauté the crushed garlic until fragrant.

5. Add the sliced capsicum and stir-fry until softened.

6. Add the cooked rice, soy sauce, and oyster sauce to the pan and mix well. Add the seared chicken thighs back to the pan and mix everything together.

7. Serve hot, garnished with some chopped lettuce.