Mix ginger and garlic paste, turmeric, ground cumin, ground cinnamon with a little oil and a generous pinch of salt in a large bowl. Add the chicken and smother in the paste. Chill for at least 1 hr. Will keep chilled overnight.

Slice the cucumber as thinly as possible – use a mandoline if you have one. Put in a non-metallic bowl and add half of the rice vinegar, half of the sugar and a pinch of salt. Toss the cucumber in the dressing, then cover and chill for at least 1 hr, or overnight.

For the peanut sauce, mix together the chunky peanut butter, remaining half of the rice vinegar, light soy, **remaining half of the sugar and sweet chilli sauce together in a small bowl.

Heat a griddle pan over a high heat, or light a barbecue. Cook the chicken thighs for 10-12 mins, turning until cooked through – the internal temperature should reach 70°C if you have a meat thermometer. Transfer the chicken to a plate, cover loosely with foil and leave to rest while you cook the rice.

Heat a large non-stick frying pan over a medium heat. Drizzle in the remaining 1 tbsp oil, then tip in the rice and press it into an even layer. Leave for a few minutes until a crispy edge forms, then break up the rice and stir-fry it for another 2-3 mins until piping hot. Divide the rice between shallow serving bowls or plates.

Slice the chicken into bite-sized pieces and arrange on top of the rice, then drizzle over any juices from the plate or pan. Add a generous portion of the cucumber pickle and a drizzle of chilli peanut sauce and top with a few coriander leaves.