Chop chicken into bite size pieces and Place in a bowl.
Add the turmeric, mixed herbs, 1 tbsp olive oil, salt, pepper and chilli flakes and rub well into the chicken. Leave to marinade for as long as possible.
Preheat the oven to 200C (180C Fan).
Place the chicken in an oven proof dish and squeeze over the juice of half a lemon and drizzle with ½ tbsp. olive oil.
Place in the oven for 20 minutes until cooked through and tender.
Cook the rice according to the packet instructions.
Place the rice in a bowl and add the chopped mint, coriander, the peppers and season with salt, pepper and a squeeze of lemon juice.
Serve the rice with the chicken and garnish with a little more of the herbs and yoghurt