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Marinate the cubed chicken with red chili paste, crushed garlic, sweet basil, red chili powder, peri-peri sauce, lemon juice, and salt.
In a bowl, add grated onion, oil, and a little water, and braise the onions until golden.
Add the marinated chicken to the golden onions, add some water, and cook the chicken halfway.
For the marinara sauce, blend all the tomatoes until smooth.
Braise grated onions in olive oil until golden before adding the blended tomatoes.
Mix in the rest of the spices to the tomatoes, add some water, and cook for around 10-15 minutes.
Fill the cannelloni shells with the cooked chicken mixture.
Grease a baking dish and line the filled cannelloni shells.
Pour the hot marinara sauce over the cannelloni, ensuring they are covered.
Top with gouda, mozzarella, and parmesan cheese, and garnish with dry parsley.
Cover the dish with foil and bake for 15-20 minutes at 200°C and then 10 minutes at 180°C.