Butterfly the chicken breasts, then slice them fully through into thinner cutlets.

Season the chicken cutlets evenly with 2 tsp bbq seasoning.

Spray a frying pan with oil spray and fry the chicken for 4 minutes per side, until cooked through.

Transfer the cooked chicken to a cutting board and set it aside.

Cook 2 rashers streaky bacon under the grill until crisp.

Dice the cooked bacon into small crispy pieces.

Mix the light mayo, peri peri marinade, 1/2 tsp peri peri seasoning, and cold water in a small bowl.

Refrigerate the perinaise while preparing the rice.

Spray the same frying pan with more oil spray and add the diced white onion and red bell pepper.

Fry the onion and pepper for 2 to 3 minutes until softened.

Stir chopped tomatoes, the remaining 1 1/2 tsp peri peri seasoning, and bbq sauce into the vegetables.

Crumble in the chicken stock cube and add a dash of boiling water.

Microwave the peri peri microwaveable rice for 1 minute.

Stir the warmed peri peri rice through the tomato and pepper sauce.

Dice the cooked chicken into bite-size pieces.

Scatter the diced chicken and shredded mozzarella over the rice mixture.

Place the pan under the grill until the mozzarella melts.

Drizzle the chilled perinaise over the finished rice.

Finish with crispy bacon pieces and fresh parsley, then divide between 2 servings.