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Preheat oven to 200°C.
Bring your chicken up to room temperature.
Heat 1 tbsp of olive oil in a pan until it sizzles when the chicken hits it.
Place chicken thighs skin side down in the pan, cover with baking paper, and place something heavy on top for 2 - 3 minutes.
Once golden, take them out and place on a baking tray.
Roast in oven for 20 - 30 minutes or until cooked through and juices run clear.
Meanwhile, steam your basmati rice.
To make the chutney, grate your cucumbers on a box grater and squeeze out excess water.
Add minced garlic and chilli with a pinch of salt and stir, then add chopped coriander before serving.
Heat your chicken broth to a gentle simmer.
Remove your chicken from the oven and rest with a loose foil cover.
Chop your chicken into slices and remove the bone for easy eating.
Assemble by topping basmati with chicken, a ladle of broth, a hefty spoon of green sauce, and your cucumber chutney.