Add the chicken and seasoning ingredients to a bowl and mix well to combine.
Place a pan over medium-high heat. Add the butter and seasoned chicken and sear for 5–6 minutes, or until golden and the internal temperature reaches 74°C (165°F). Remove from the pan and set aside. Do this in batches if needed.
Add the washed jasmine rice, chicken stock, and a pinch of salt to the same pan. Place over high heat and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a spatula. Set aside.
Add all of the creamy lime sauce ingredients to a bowl and mix well. Season to taste. If you have a squeeze bottle, transfer the sauce to it.
Serve the rice on one side of 5 x 750ml meal prep containers and the chicken on the other. Add half a sliced avocado to each container and squeeze over the creamy lime sauce. Garnish with coriander and a lime wedge, if using. Dig in.
Chef's Tips
Dice the chicken into even pieces before seasoning — this recipe's 5–6 minute sear time only works if every piece is roughly the same size; otherwise, smaller pieces overcook while larger ones lag behind.Use the same pan for the rice straight after the chicken, without wiping it out — the browned bits left behind add flavour to the rice as it cooks.Add the avocado and creamy lime sauce fresh at serving, not ahead of time — this is already built into the method, but it's worth repeating when portioning containers, since avocado browns quickly once cut.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.Keep the avocado and creamy lime sauce separate and add them fresh — avocado oxidises quickly once sliced, and the yogurt-based sauce is best added after reheating rather than stored warm against the rice and chicken.To reheat, microwave for 2–3 minutes until hot, or warm in a pan. Add the avocado and sauce fresh. Thaw frozen portions in the fridge overnight before reheating.