Step 1

Cook the rice in a large saucepan of boiling water following the packet directions using the absorption method, or until tender.

Step 2

Combine tomatoes, onion, coriander and sugar in a bowl. Add 2 tablespoons of oil, season with salt and pepper and mix well. Place in fridge until serving.

Step 3

Meanwhile, preheat grill on high. Brush corn with a little remaining oil and cook, turning every 2-3 minutes, for 10-12 minutes or until charred. Set aside until cool enough to handle. Combine paprika, cumin and 1/2 teaspoon of salt on a plate. Press chicken evenly in spice mixture. Cook chicken under preheated grill for 2-3 minutes each side or until cooked through. Cut in halves.

Step 4

Use a knife to cut down length of corn close to core to remove kernels. Repeat with remaining cob. Add kernels and any remaining oil to rice. Use a fork to separate grains and mix well. Season with salt and pepper.

Step 5

Place rice on plates, top with chicken, tomato salsa and coriander leaves.