In advance - place chicken, 2 tbsp olive oil, garlic, ground cumin, ground coriander and lime zest in a large mixing bowl. Season with 1½ tsp salt and some black pepper, then mix everything together with your hands until the chicken is evenly coated. Set aside to marinate - the longer the better (overnight even!) but 10 minutes is long enough to work some marinade magic.

Heat a heavy-based frying pan over a medium-high heat and sear the chicken for about 8 minutes on each side, until coloured golden brown, then remove from the pan and transfer to a plate.

Meanwhile heat a splash of olive oil in a large pot with a tight fitting lid over a medium heat and sweat the onion for 5-7 minutes, stirring occasionally, until softened and just starting to colour.

Add rice to your onion pot, plus 1 tsp salt and plenty of black pepper, stir well and fry for a couple of minutes so that the rice absorbs the flavour of the onions. Stir through the tomato paste and cook out for 2-3 minutes, followed by the black beans.

Add the seared chicken to the pot and push into the rice, then carefully ladle the chicken stock over the rice and chicken, cover the pot and cook on a low heat for 30 minutes.

Transfer the pot from the heat, remove the lid and quickly place a clean tea towel over the pot and then return the lid. Leave undisturbed for 5 minutes, then stir in the coriander with a fork. Check the chicken is fully cooked (juices run clear and/or internal temperature = 74C/165F) and season to taste. Serve hot with guacamole and lime quarters alongside.