Double Mumbai Chicken & Cauli-Broccoli Rice

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.

• Return the frying pan to high heat with the butter and a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add chicken-style stock powder and remaining garlic, then cook until fragrant and combined, 1 minute. • Season to taste, then transfer cauliflower rice to serving plates.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, combine tomato, carrot, baby spinach leaves, a drizzle of olive oil and white wine vinegar in a medium bowl. Season to taste.