Preheat oven to 200C or 180C fan-forced.

Rinse chicken under cold running water. Pat dry with a paper towel. Set aside.

In a small bowl, mix all the ingredients for the marinade -coriander, cumin, garlic, ginger, turmeric, paprika, black pepper, lemon juice, natural yogurt, red chili powder, 1 tablespoon oil and salt. Use 1 tablespoon marinade to coat cherry tomatoes. Set aside. Rub the rest of the marinade onto the chicken. If you have time, let it marinate for at least 30 minutes (or even overnight) in the refrigerator.

Heat 1 tablespoon oil in a frying pan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer chicken to a baking dish.

Place dish in the oven and bake for 20 minutes.

Add the cherry tomatoes and bake for another 15 minutes or until the tomatoes begin to soften and burst.

To make the rice salad, cook rice according to packet instructions. Before removing it from heat, add the frozen peas and heat through. Stir the chopped cilantro (coriander) and cashew nuts into the rice. Season with salt and pepper.