Marinate chicken with all spices & olive oil.

Heat a large skillet over medium high heat and add olive oil.

Once the pan is warm add your chicken things.

Once browned on one side (5-6 minutes) flip over.

Brush with peri peri sauce, and allow other side to get browned (5-6 more minutes).

Drop the heat to low and cook for an additional 2 minutes until cooked through.

Set aside.

In the same pan over medium heat add a little bit more olive oil.

Add the bell pepper, onion, garlic, peas, tomato paste and sauté for 5 minutes.

Add rice and toast for about 3 minutes.

Add chicken stock and all spices for the rice.

Mix together, bring to a boil, then turn heat to low, cover and let simmer for 10-12 minutes.

Turn off heat, fluff the rice with a fork, add back chicken, cover and let sit for 10 minutes.

Plate and top with fresh cilantro & enjoy :)