Place one of the chicken breasts between two sheets of baking paper and bash, with a rolling pin, until around 1 cm thick. Repeat with the rest of the chicken breasts, then add to a bowl with a drizzle of olive oil and the ground coriander. Season with salt and pepper and toss well.

Tip the tahini into a bowl and add the juice of half of the lemon, don’t worry- it’ll seize up! Add water, 1 tbsp at a time until it loosens to a drizzle-able consistency. Season well with salt and pepper and set aside.

Heat a large frying pan over a high heat, once really hot, add 2 of the chicken breasts and cook for 3-4 mins on each side, until well charred, then set aside to rest. Repeat with the rest of the chicken, setting it aside.

Turn the cauliflower upside down and use a knife to cut off down the sides, to turn the cauliflower into a chunky crumbly consistency. Alternatively, you can whack it in a blender and blitz until it’s the consistency of rice.

Tip the cauliflower into the pan used for the chicken, season well with salt and pepper and cook for 3-4 mins, until softened. Finely slice the garlic. Add the brown rice/quinoa along with the miso paste and garlic and sizzle for a minute longer. Roughly chop most of the coriander, saving some leaves to serve, and stir the chopped coriander through the rice along with the juice of a lemon. Taste and season well, then share between plates.

Slice the chicken, then place on top of the cauliflower rice. Drizzle with a little of the tahini dressing and top with coriander. Serve with the remaining lemon half, cut into wedges.