Mexi Chicken with Rice and Guacamole

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry with paper towels. In a medium bowl, toss chicken with Mexi chicken spice mix and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat. When pan is hot, sear thighs for 3–4 minutes each side, or until cooked through. Set aside, covered, to rest for 5 minutes. Shred with forks, reserving any resting juices.
3. Return same pan used to cook chicken to a medium heat with a drizzle of oil. Cook onion for 2–3 minutes, until softened. Add carrot and BBQ sauce and cook a further 2 minutes. Add remaining Mexi chicken ingredients (except lime juice), bring to a simmer and simmer for 8–10 minutes, until thickened.
4. While Mexi sauce mix is simmering, shred lettuce and set aside. Stir shredded chicken, any reserved resting juices and lime juice through Mexi sauce mixture.
5. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. In a medium bowl, mash flesh with back of a fork and combine with remaining guacamole ingredients. Season to taste with salt and pepper.
6. Spoon ¾ cup cooked rice into bowls. Top with Mexi chicken and shredded lettuce. Dollop over guacamole and yoghurt (if using).