In a large bowl, mix together all the ingredients for the rub.
Add the chicken fillets and massage the rub into the fillets until they are evenly coated.
Allow the chicken to marinate in a covered bowl in the fridge for 30 minutes or overnight.
Remove from the fridge and allow to stand for 15–30 minutes before cooking.
Whilst the chicken marinates, add the coconut milk and 100ml of water into a deep saucepan, bring to the boil and add the basmati rice. Turn the heat down and cover with a lid. Allow to simmer for 10-12 minutes or until the rice is cooked.
When the rice is almost ready (approx. 5 minutes left), stir the kidney beans though the rice and continue to cook until all the liquid is absorbed.
Season the rice and peas with the spring onions and add black pepper to taste.
Cook the fillets on a hot BBQ or in a pre-heated non-stick griddle pan, turning to allow all sides to brown evenly, about 4–5 minutes on each side.
Ensure that the chicken is cooked through by cutting into the thickest part of each fillet and making sure it is no longer pink and slightly translucent.
When the chicken is fully cooked, remove from the heat and allow to rest for 5 minutes.
Stir the kidney beans into the rice and cook while the chicken rests.
Slice the chicken and serve it with your rice and peas and a squeeze of lemon or lime.
