Combine your ground coriander and ground smoked paprika in a large bowl with half your chilli flakes and half your honey. Add the juice of half your lime with a generous pinch of salt and pepper and a drizzle of vegetable oil and stir it all together. Add your chicken and give it a good mix up until well coated.

Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the coated chicken thighs to the pan and cook for 6-8 min on one side or until slightly charred.

Add your white long grain rice to a pot with a lid with 225ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside to steam until serving.

Peel and finely slice ¼ of your red onion and cut the remaining red onion into wedges. Combine your white wine vinegar with sugar and add your chopped dates with the sliced onion. Deseed your pepper and roughly chop into chunks.

Once the chicken is charred on one side, turn the charred chicken over, then add the chopped pepper and onion wedges and cook for 1-2 min. Add cold water and cook with the lid on for 8-10 min or until cooked through.

While the chicken is cooking, add your parsley and coriander to a food processor with the remaining chilli flakes, remaining honey and remaining lime juice. Add your smoked sea salt with a drizzle of olive oil and a pinch of salt and pepper. Blitz until smooth.

Once the chicken is cooked through, remove the lid and increase heat to high. Season with a pinch of salt and pepper and cook for a final 1-2 min or until all the liquid has been absorbed. Serve the spiced honey chicken thigh with the rice to the side. Drizzle over your natural yoghurt, then the green harissa. Top with the pickled onion & dates.