Chilli Lime Chicken Rice Bowls

Slice 1 kilo of chicken breast into strips, then dice into even-sized pieces.

Run 4 cloves of garlic along a microplane to create a paste.

Roughly chop 25 g of coriander or cilantro into small pieces.

In a bowl, combine chicken with 2 teaspoons onion powder, 1.5 teaspoons smoked paprika, 1.5 teaspoons ground cumin, chili flakes (if using), garlic paste, and half of the chopped coriander.

Zest and juice 1 lime, then add to the chicken mixture along with a pinch of salt and cracked black pepper. Mix until chicken is evenly coated.

Optional: Slice 3 avocados, remove the seed, scoop out flesh, and slice into thin strips.

Heat a pan over medium-high heat, add 1 tablespoon of butter or olive oil, and sear the chicken for 5-6 minutes until cooked through. Remove from pan.

In the same pan, cook 300 g jasmine rice with 550 ml chicken or vegetable stock, a pinch of salt, bringing to a boil, then reduce to low, cover, and cook for 12 minutes. Let sit for 4 minutes, then fluff with a fork.

Prepare a tangy lime sauce by mixing 1/2 cup Greek yogurt, 1 teaspoon honey (optional), 5 g chopped cilantro, grated garlic, and a teaspoon of lime juice. Season with salt and white pepper.

Divide cooked rice and chicken into containers, spooning over resting juices. Add garnishes, sauce, and avocado at the end or after reheating.

Cool the containers for 15-20 minutes, then store in the fridge for up to 4 days or freezer for up to 3 months.

Reheat in microwave in 1-minute bursts for about 3 minutes, or in a pan over medium-high heat, mixing to ensure even heating. Add avocado and sauce fresh after reheating.