CHICKEN SKEWERS: Clean, wash and pat dry the chicken and cut into cubes and add to a bowl.

Mix the marinade ingredients in a separate bowl. Mix and adjust the seasoning if needed.

Add the marinade to the chicken and mix.

Cover and refrigerate overnight or at least 30 minutes.

Thread on to skewers alternating with some bell pepper chunks. Grill or cook in a pan (with 4-5 tbsp oil only) until cooked through and golden on the outside.

Smoke with a live charcoal for extra smokey flavor (optional).

Cover with mozzarella cheese and chili flakes.

Microwave in the oven for 1 minute to melt the cheese.

SAUTED VEGGIES: This step needs to be done while you are cooking the chicken. Mix all the veggies in the left over marinate and saute on high heat for 6-7 minutes until the marinade is cooked. We are looking for a crunchy texture of the veggies here so make sure not to over-cook.

Dish out freshly cooked (boiled) rice in a serving tray.

Drizzle mayo sauce and green yogurt sauce all over the rice.

Arrange chicken skewers on top.

Arrange sauted veggies around the rice.

Serve hot. Enjoy!