Step 1
To make the peri-peri marinade, place all the ingredients in a mortar and pound with a pestle until a smooth paste forms. (Alternatively process in a small food processor).
Step 2
Place the chicken in a bowl. Add peri-peri marinade and rub into the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
Step 3
To make the Spanish rice, heat the oil in a large deep frying pan over medium heat. Cook onion, combined capsicum and chilli, stirring occasionally, for 5 mins until soft. Transfer to a bowl.
Step 4
Cook the chorizo in the pan, turning occasionally, for 5 mins or until lightly browned and fat renders. Stir in the rice, garlic, paprika, cumin and coriander. Cook, stirring, for 5 mins. Return capsicum mixture to the pan. Stir in tomato and stock. Bring to the boil. Reduce heat and simmer, covered, for 25 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to stand. Season.
Step 5
Meanwhile, preheat chargrill on high. Cook corn for 8 mins or until tender. Use a sharp knife to carefully cut corn into pieces.
Step 6
Whisk the oil, vinegar, oregano and sugar in large bowl until the sugar dissolves. Season. Add the corn, cucumber, tomato, onion, olives and coriander. Toss to combine.
Step 7
Heat a lightly oiled chargrill or frying pan or over medium heat. Cook the chicken, turning occasionally, for 12 mins or until skin is browned and crisp and chicken is cooked through.
Step 8
Arrange the lettuce on a serving platter. Top with the chicken and salad. Serve with lime wedges and Spanish rice.