Combine chicken, cumin, mustard powder, sambal oelek or chilli
sauce, oil and half the garlic in a large bowl.
Heat a large frying pan over medium-high heat. Cook
chicken, in 2 batches, for 3 mins each side or until cooked
through.
Transfer to a plate and cover with foil to
keep warm.
Reduce heat to medium, then add the corn to the pan. Cook,
stirring, for 3 mins or until golden, then add capsicum and rice.
Transfer to a serving bowl.
Whisk the yoghurt, mint and remaining garlic in a bowl and season.
Arrange chicken on a serving platter. Drizzle with the yoghurt
mixture. Serve with the rice mixture.
