1. Marinate the chicken
In a large bowl, mix together the olive oil, cumin, smoked paprika, oregano, minced garlic, lime juice, salt and pepper.
Add the chicken breasts and coat thoroughly in the marinade.
Cover and leave to marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavour).

2. Cook the rice
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat the olive oil over a medium heat.
Add the rice and stir for 1 minute to coat the grains in oil.
Pour in the water and add a pinch of salt.
Bring to the boil, then reduce the heat to low, cover with a lid, and simmer for 12–15 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley if using.

3. Make the green sauce
Place the coriander, parsley, garlic, green chilli, olive oil, yoghurt, lime juice and salt into a blender or food processor.
Blend until smooth and vibrant.
Taste and adjust seasoning if needed. Set aside.

4. Cook the chicken
Heat a griddle pan or frying pan over medium-high heat.
Once hot, add the marinated chicken breasts and cook for 5–6 minutes on each side or until cooked through and nicely charred.
The internal temperature should reach 74°C (165°F).
Transfer to a plate and let rest for a couple of minutes before slicing.

5. Assemble and serve
Spoon the rice onto plates or bowls.
Top with the sliced chicken and drizzle generously with the green sauce.
Serve immediately with extra sauce on the side if desired.

This dish is bold, fresh and packed with character – perfect for a lively dinner or sharing with friends.