Rinse rice very well with hot running water. Set aside to drain. Pat marinara mix very dry with paper towels.

Heat half the butter and olive oil in a very large pot, add bacon, chorizo, marinara mix, onion and garlic. Sauté over high heat for about 5 minutes until onion is soft and marinara is cooked through. Remove and set aside.

Add remaining butter and olive oil. Add chicken thighs in batches, searing on both sides over high heat and setting aside. Once all the thighs are seared add them all back to the pot. Add paprika, turmeric, salt and pepper. Mix well to combine. Add bone broth and bring to the boil.

Cover and cook for about 5 minutes. Remove lid and continue cooking, stirring occasionally until liquid is almost all evaporated.

Add konjac rice and mix well. Cook for 2 minutes. Add back bacon, chorizo and marinara mixture. Mix through and cook another few minutes until all heated through. Serve.