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Combine Greek yoghurt, lemon juice, mint and honey for your yogurt based sauce.
Coat the chicken in tikka paste, Greek yoghurt, paprika, fresh garlic and olive oil.
Place chicken onto a baking tray.
Cook chicken in oven at 200°C fan for 20–25 mins, turning halfway, until cooked through and golden.
Cook chicken in air fryer at 200°C for 12–15 mins, shaking halfway, until cooked through and golden.
Cook the rice to the packet instructions, adding 1 tsp turmeric and 1 chicken stock cube to the cooking water.
Caramelize red onion.
Add garlic and courgette to the caramelized onion.
Fry until the garlic is fragrant and the courgette is softened.