Remove the skin and bones from the Sadia Chicken Thighs and discard. Cut the meat into small chunks. Heat olive oil in a large saucepan over medium heat; add the chicken and brown well. Add the onion and cook until softened.
Add the curry paste and cook for 1 minute until fragrant. Add the zucchini and tomato paste and cook for another 10 minutes. Crumble the stock cubes into the saucepan and add water. Bring to a boil, pour in the rice and reduce heat. Simmer for 30 minutes or until both the rice and the chicken are tender. Ladle into warm bowls to serve.