Step 1

To marinate chicken, combine the chipotle, vinegar and chicken in a bowl. Cover and refrigerate for at least 4 hours or overnight.

Step 2

For the tomato salsa, combine all ingredients in a bowl. Set aside.

Step 3

For the green chilli salsa, using a mortar and pestle, pound chillies, garlic and a pinch of salt to a coarse paste. Add vinegar, lime juice and sugar, and stir to combine. Set aside.

Step 4

To make the rice, heat the oil in a heavy-based saucepan over low heat. Add garlic and cook, stirring occasionally, for 3 minutes or until softened. Stir in rice, milk and stock. Increase heat to high and bring to the boil.

Step 5

Cover, reduce heat to low and cook, stirring occasionally, for 15 minutes or until rice is tender. Turn off heat and set aside with the lid on to keep warm.

Step 6

Heat a barbecue or chargrill pan over high heat. Add chicken, skin-side down, and cook for 6 minutes or until grill marks are visible. Turn and cook for a further 2 minutes or until chicken is just cooked through.

Step 7

To serve, thickly slice chicken. Divide rice among serving plates and top with lettuce, chicken and tomato salsa. Serve with green chilli salsa, cheddar, coriander sprigs, radish and lime wedges.