Put the lime juice in a bowl and stir in 1 tsp oil, a good pinch of allspice, the ginger, garlic, paprika and 1 tbsp thyme. Lightly bash the chicken at the thickest end of the fillet to flatten it slightly and help it cook evenly, then cut three slashes across each breast. Add to the bowl of spices and mix to coat.

Put the rice in a pan with the remaining 1/2 tsp allspice, coconut, 1 tbsp thyme, spring onions and bouillon powder, then pour in 370ml boiling water and stir in the red pepper and beans along with the liquid from the can. Bring to the boil, then cover and turn down the heat. Cook for 25 mins until the rice is tender. Set aside to rest for 5 mins and absorb any excess liquid.

Meanwhile, rub a non-stick frying pan with a little oil and put on a medium heat. Add the chicken and cook for 6 mins. Turn the chicken over and cook for 5-6 mins more until the chicken is browned in places and cooked all the way through. Cover and set aside to rest until the rice is ready. Serve the rice with the chicken and garnish with a little extra thyme if you like.