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In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and roasted chicken base. Mix well. Marinate for as long as your patience can handle.
Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.
Reduce heat to medium-low. Add butter to the same pan then the onions and cook, stirring often, until translucent. Add the garlic and spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring.
Pour in the hot water mixed with roasted chicken base. Stir and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 20 mins until cooked.
Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!