Cut the chicken thigh fillets into bite-sized pieces. Dice the onion, cut the cauliflower into small florets, crush the garlic, zest the lemon, then cut the lemon into wedges. Rinse the basmati rice in a sieve until the water runs mostly clear.

Timer: 10 min

Tip: Small cauliflower florets cook through in the same time as the rice and make the finished bowls easier to eat.