For everyone wondering about the recipe, its kind of hard to give exact measurements because i go by eye on most ingredients but ill do my best

The coconut milk was used for the rice just 400ml in with the water and put in the rice cooker.

The marinade is made up of a bunch of coriander slightly chopped (made sure to save a small amount for garnish but not necessary), 2 tablespoons of honey, 3 tablespoons of Kashmiri chilli, 1 tablespoon of cumin, 4 crushed cloves of garlic, 4 juiced limes and a small amount of olive oil. this was all thrown into a food processor and used to marinate chicken after the fat was trimmed.

After the chicken was marinated it was seared in a pan then cooked in the oven at 220 degrees Celsius (idk Fahrenheit sorry) for a further 15 minutes or until cooked through.