Season chicken with chilli powder, cumin, and curry powder. Let it sit.
Heat oil in a pan, cook chicken for 8 minutes per side. Set aside.
In the same pan, sauté shallots for 1 min.
Add the star anise, cinnamon, garlic, ginger, cherry tomatoes, and rice. Cook for 2 mins.
Pour in chicken stock and coconut milk, mix well.
Return chicken to the pan, add lemon slices on top.
Cover and let cook for 10 minutes.
