Boil a kettle. Peel and finely chop the garlic. Dissolve the creamed coconut in a bowl with 40ml boiling water.

To the mixing bowl with the creamed coconut, add the garlic, harissa paste, half of the maple syrup and the juice of half the lemon. Add the chicken pieces. Combine, then evenly place the chicken onto skewers.

Heat a frying pan with 1 tsp oil on a medium high heat. Place the skewers in the pan and pour over any remaining marinade. Fry the skewers for 5 mins, turning half way through, then continue cooking with a lid on for a further 5 mins until cooked through.

Meanwhile, heat a second frying pan with 1 tsp oil on a medium heat. Drain and rinse the chickpeas, then add half of the chickpeas to the pan along with the cauli rice. Season. Cook for 3 mins. Roughly chop the coriander and mint leaves, then add to the pan.

Slice the pomegranate in half and reserve the seeds from one half only. Add to the frying pan with the chickpeas. Cook for a further 2 mins then remove from the heat.

To make the tahini dressing: in a small bowl combine the tahini, a squeeze of lemon juice, 2-4 tbsp of water, remaining maple syrup and a pinch of salt. Combine.

To serve, spoon the cauli rice mix onto two warm plates. Place the chicken skewers on top and drizzle over the tahini dressing and any remaining harissa sauce from the pan.