Mexican Chicken With Corn Salsa & Rice

• 3/4 cup white rice rinsed
• 1 1/2 cups water
• 1 tablespoon extra virgin olive oil

Mexican Chicken

• 2 chicken breasts small (or 4–6 chicken tenderloins)
• 1 teaspoon extra virgin olive oil plus extra for frying
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic crushed (or from a jar)
• 1/2 lime juice squeezed
• 1/3 cup coriander leaves chopped
• 1 tablespoon honey
• 1/2 teaspoon chill flakes optional

Corn Salsa

• 1 cup cherry tomatoes quartered
• 180 g canned corn drained
• 1 red capsicum small, diced
• 1/2 red onion small, finely diced
• 1 avocado small diced
• 1/4 cup coriander leaves chopped
• 1 tablespoon extra virgin olive oil
• 1/2 lime juice squeezed, plus extra to serve
• pinch sea salt
• sliced jalapeño optional