Prepare the ingredients: Dice the onion and red bell pepper, chop the celery, and mince the garlic. Slice the sausage and cut the chicken thighs into chunks, seasoning with salt and pepper.

In a large pot, heat the avocado oil over medium-high heat. Add the chicken in batches and sear until browned on all sides, about 5 minutes per batch. Remove and set aside.

In the same pot, add the sausage slices and sear until golden brown, about 3-4 minutes. Remove and set aside with the chicken.

Toss the onion, bell pepper, and celery into the pot. Sauté for about 4-5 minutes until the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Stir in the rice and cook for 2-3 minutes, allowing it to absorb flavors. Then add oregano, paprika, thyme, cayenne, and the remaining salt and pepper, stirring to coat the rice.

Place the chicken and sausage back into the pot. Pour in the chicken stock and crushed tomatoes, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a boil, then reduce the heat to medium-low and cover.

Let it simmer for 15-20 minutes until the rice absorbs most of the liquid and the chicken is fully cooked. Once done, let it rest covered for 5 minutes to let the flavors marry. Shred the chicken in the pot, discard the bay leaf, and fluff the rice before serving hot.