Mix all of the marinade ingredients together in a bowl until well combined.

Use a sharp knife to cut slits into the chicken pieces; this will allow the marinade to really get into the chicken. 3 slits per drumstick and 4 to 5 per thigh should do the trick.

Place the chicken in a large dish. Spread the marinade all over the chicken and let marinate at least 12 hours, but not more than 2 days.

Be sure to take the chicken out of the refrigerator 3 to 4 hours prior to grilling, so the chicken can come to room temperature.

Wash the rice thoroughly and drain into your cooking vessel. Cover with water and allow to soak for 20 minutes.

Heat your oil/butter/ghee in a saucepan. When it’s melted, add the cumin seeds, cloves, and cinnamon stick. Let the spices infuse the oil for 2-3 minutes.

After the rice has finished soaking, drain it thoroughly and add it to the spice mixture. Sauté the rice in the pan for about 2 minutes, and transfer to a rice cooker. Add the salt and water (according to your rice cooker directions), and press Start.

Start your grill, and keep it covered until it reaches 500 degrees.

Shake off the excess marinade before placing the chicken on the hot grill. Cook with the grill covered, but stay close to watch for excess smoke.

Turn the chicken as often as needed to prevent burning and keep the grill cover on so the chicken cooks through quickly. The chicken is done when the juices run clear when poked or use an instant-read thermometer to check the temperature near the bone.

For the rice, during the last 2-3 minutes of cooking time, add the frozen peas and stir thoroughly. Let the rice reheat. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro.