• Preheat the oven to 450˚F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
• Peel, then cut onion into 1/4-inch pieces. 

• Heat a large pot over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil and onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly.
• Meanwhile, using a strainer, rinse lentils until water runs clear.
• Drain and rinse chickpeas.
• To the pot with onions, add ginger-garlic puree and Indian Spice Mix. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Add lentils, chickpeas, coconut milk and 3/4 cup (1 1/2 cups) water. Bring to a boil over high. 
• Once boiling, reduce heat to medium-low. Cook for 10-15 min, stirring often, until lentils soften.
• Cut tomatoes into 1/4-inch pieces.
• Roughly chop spinach.
• Roughly chop cilantro.
• Add vegetable stock powder, tomatoes and spinach. Cook for 2 min, stirring occasionally, until spinach is wilted. Season with salt and pepper.

• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
• While chicken is cooking, on an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp (1 tbsp) oil and season with salt.
• Toast in the bottom of the oven for 3 min, until softened.

• Transfer flatbreads to clean cutting board. Cut into wedges.
• Add half the cilantro to rice. Fluff and mix in with fork.
• Divide rice and dal between bowls. Top with chicken.
• Sprinkle remaining cilantro over top.
• Serve flatbreads alongside.

If you've opted to add chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Meanwhile, toast flatbreads as directed.

Top bowls with chicken.