Start by dicing your mango, cucumber, and avocado. Then, place them in a large bowl and add your lime juice, plus half the olive oil. Season with salt and pepper, before mixing well. Then, cut your halloumi into even slices and set aside.
Next, butterfly your chicken breasts and place them into another bowl. In the same bowl, add your chilli flakes, garlic paste, parsley, and lemon juice. Season with salt and pepper then mix thoroughly and set aside to marinate.
In a saucepan, add your water for the rice. Bring to a boil and add a pinch of salt, followed by the rice. Cook for 10 mins, then drain and set aside.
Put a large frying pan on medium-high heat. Once hot, add your remaining olive oil, followed by your marinated chicken. Cook for 6-8 mins, filliping once, and making sure it’s browned all over and cooked through. Then transfer to a chopping board to rest.
Meanwhile in the same pan, add your halloumi and cook for 2-3 mins each side until golden brown. Then, transfer to a chopping board and dice into chunks.
Finally, divide your rice into bowls. Top one side with the mango, cucumber, and avocado mixture. Then, slice up your cooked chicken and place it on the other side. Finish by adding your halloumi, and garnishing with sesame seeds (optional).
