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Using a heavy cleaver or sharp knife, break down the chicken into roughly 3–4 cm pieces, keeping the meat on the bone. Place the chicken pieces in a bowl with the lemon juice and soy sauce and mix. Let it sit for 30 minutes.
To make the spice mix, combine cumin, black mustard, and fenugreek seeds.
Heat the oil in a large saucepan over medium–high heat, then add the spice mix and toast until fragrant, about 1 minute.
Add the onion and cook until it starts to turn golden brown. Add the curry leaves, garlic, ginger, and powdered spices and cook for 1–2 minutes.
Add the chicken and the soy marinade and mix in. Season with a little pinch of salt, cover with a lid, and cook, stirring periodically for 20–30 minutes.
While the chicken is cooking, prepare your rice by washing until the water runs clear, then cooking it in a saucepan with double the amount of water to rice.
For the roti, boil at least 1½ cups (375ml) water, mix honey into the water until dissolved, then combine with flour and oil to make a dough.
Knead the dough until smooth, rest it, then divide into balls and roll out each ball until 1–2mm thick.
Cook each roti in a frying pan until browned and puffed up.
Once the chicken is ready, taste and adjust with salt. Garnish with fresh coriander and serve with roti and rice.