Chicken & Red Rice Burrito Bowl

Cook the rice following packet instructions. Slice the chicken thighs into quarters lengthways. Peel and finely slice two of the onions, and finely dice the remaining one.

Add the chicken and the sliced onions to a large bowl with the chipotle paste, garlic powder, oregano, ground cumin and olive oil. Season well with salt and mix to combine. Spread evenly on an oven tray, then slide under the grill on the top shelf for 15-20 mins, turning halfway, until cooked through.

Meanwhile, make the avocado crema. Add the Greek yoghurt, jalapeños, avocado and ½ the coriander to a blender and blitz until smooth. Season with salt and lime juice to taste.

Finely shred the cabbage and add to a bowl with ⅛ of the avocado crema. Mix to combine. Roughly chop the remaining coriander and mix with the diced onion in a small bowl. Quarter the cherry tomatoes and toss with a drizzle of olive oil and a pinch of salt.

If batch cooking, transfer the different components (chicken, rice, avocado crema, onion-coriander mix, cabbage slaw and seasoned tomatoes) to separate containers and store in the fridge. Enjoy cold or reheat the chicken and rice until piping hot before serving.

To serve, spoon the rice into bowls, then top with chicken and the cabbage slaw. Drizzle over the avocado crema, then sprinkle over the onion-coriander mix. Finish with the tomatoes, crumble over the feta, and serve with lime wedges and hot sauce.