Step 1Prepare rice per pack instructions.
Step 2Combine yoghurt, curry paste and 2 teaspoons of lemon juice in a shallow glass or ceramic dish. Add chicken and toss to coat. Cover and set aside in fridge to marinate for at least 30 minutes.
Step 3Preheat grill on high. Line a baking tray with foil. Place the chicken, in a single layer, on the prepared tray. Grill, turning, for 10 minutes, or until browned.
Step 4Meanwhile, heat oil in a large deep non-stick frying pan over medium heat. Sauté onion for 5 minutes, or until softened. Add garlic and cumin; cook, stirring, for 1 minute, or until fragrant. Add chickpeas and beans, and 2 tablespoons of water. Cook, stirring often, for 3 minutes, or until the beans are almost tender.
Step 5Add rice and spinach to pan; cook, stirring, for 2–3 minutes, or until rice is heated through and spinach is just wilted. Stir through remaining lemon juice and season with cracked black pepper.
Step 6Serve chicken with rice and an extra dollop of yoghurt.