Preheat your oven to 200°C. Soak your skewers in cold water (this will prevent them from burning). Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt and bring to the boil. Once boiling, turn the heat down to medium and cover with a lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim the spring onion and cut into thirds. Zest and halve the lime. In a large bowl, mix together half the Indonesian style spice mix, a drizzle of oil and a squeeze of lime juice. Season with salt and pepper.

Cut each chicken breast into 6 pieces, then pop the chicken and spring onion into the marinade and mix to coat. Thread the chicken and spring onion pieces onto the skewers, alternating between each (make 2 skewers per person). Lay the skewers onto a lined baking tray and bake on the top shelf of your oven until cooked, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the skewers cook, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Add the rice vinegarand sugar for the pickle (see ingredients for amount) to another large bowl, then season with salt and mix together. Toss the cucumber and half the peanuts into the dressing, then set aside.

Pop the peanut butter, sambal, ketjap manis, sugar for the sauce (see ingredients for amount) and remaining Indonesian style spice mix into a small saucepan. Whisk together, then add the coconut milk. Stir to combine, then pop on medium-high heat and bring to the boil. Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, add a squeeze of lime juice, then stir again. Taste and season with salt or more lime juice if needed.

When everything is ready, stir half the coriander through the cucumber salad. Fluff up the rice with a fork, then stir through the lime zest and share between your bowls. Serve up your ultimate chicken satay skewers on top of the zesty rice with the pickled cucumber salad piled alongside. Drizzle the satay sauce over the chicken and rice, then finish with a scattering of the remaining peanuts and coriander. Enjoy!