Slice the chicken into small 1" pieces.

In a big mixing bowl, add all the spices, mix well.

Next, and the olive oil and mix into the spices, mix well.

Add the chicken and rub the marinade fully. Place in the fridge overnight.

Line baking trays (I needed 3 trays) with tin foil. Place the chicken on the foil giving each piece room on the tray.

Place in a 325 degree oven for 10 – 12 minutes.

Heat your cast iron skillet on medium high heat. Add the canola oil and cook for a few minutes until it shimmers.

Add the chicken in batches. Cook for 2 – 3 minutes on each side until you get a nice char.

Remove from skillet and set aside.

Add the rice spices to oil and left over flavors from the chicken. Mix well.

Add the rice to the skillet - it is cooked just as you would cook risotto.

Start adding 1 cup of water at a time. Once the rice has absorbed the water, add another cup. Cook until the rice is al dente.

For the slaw, simply take the oil, lemon juice and vinegar and combine. Dress the slaw before serving.

To assemble the dish, fill the bowl with the yellow rice.

Next, add a good handful of slaw.

Add the chicken and finish by topping with the garlic sauce.

Serve and enjoy.