Jerk-spiced chicken bowls with coconut rice and mango pineapple salsa

Mix the dry rub: cinnamon, chili powder, nutmeg, thyme, paprika, allspice, granulated garlic, granulated onion, brown sugar and black pepper; make extra and keep it in the pantry.

Toss the chicken with some of the rub, salt and olive oil; let it sit while the rice and salsa are made.

In a saucepan combine water with a little chicken bouillon, whole coconut milk and unrinsed long grain rice; mix and add a pinch of salt.

Bring to a boil on the burner, drop to a low simmer, cover with a lid and leave to cook.

Very finely dice red bell pepper; dice half a seeded jalapeno; finely dice red onion.

Peel and cut up the mango; cut a couple of pineapple rings; chop cilantro.

Add the juice of half a lemon and a touch of sugar, mix the salsa well and set aside.

Preheat a skillet to about medium-high with the tiniest bit of oil; add the chicken in a single layer.

Variation: cook the chicken in an air fryer, or leave the breast whole, pound it even, coat with the seasoning, grill and slice thinly.

Leave the chicken undisturbed to colour, flip once about halfway through cooking and cook through.

Assemble the bowl with coconut rice, chicken and salsa.