To prepare the chicken, add the yoghurt, spices, garlic, ginger, seasoning, lemon juice, zest and oil to a shallow mixing bowl. Stir together until well combined.
Add the chicken pieces to the spiced yoghurt, coating the chicken well in the mixture. Cover and refrigerate for a minimum of two hours to marinade the chicken.
Preheat the oven to 200 degrees Celsius, 180 for fan assisted.
Arrange the marinated chicken across a shallow baking tray and bake for 15 - 18 minutes (depending on the thickness of the chicken) until completely cooked through.
Whilst the chicken is cooking you can prepare the rice and salad. To prepare the rice, heat the olive oil in a small pan over a low/medium heat. Add the cumin seeds, frying gently for a minute until fragrant.
Add the riced cauliflower and the cinnamon and stir well to combine. Cook for 2 minutes until the rice is hot through and tender.
Remove from the heat and stir through the coriander.
To prepare the salad, add all salad ingredients together in a mixing bowl and stir well to combine.
Divide the chicken, rice and salad into four portions to create four ready to go lunches. Add remaining Greek yoghurt to serve.