Wash the chicken breast and pat dry with a kitchen towel. Rub some lime juice, salt and black pepper powder over the chicken breast and let it marinate for about 30 minutes.

Line a baking tray with parchment paper. Once the chicken is marinated, place it on the baking tray, brush a little olive oil over it and grill in the oven for about 15 minutes at 180C. Once cooked, transfer in a bowl.

Next, prepare the spicy chickpeas. Place a skillet over medium flame and heat olive oil. When the oil is hot enough, add chopped garlic and ginger and saute for a few seconds. Add the boiled chickpeas and stir frequently to glaze them in olive oil. Add all the spices and cook for 10 minutes. Add soy sauce, salt, black pepper, red chilli powder, garlic powder in the skillet and mix well. Cook until the chickpeas are tender for about 5-10 minutes. Take them out and add them to the chicken bowl.

Add the vegetables to the skillet. Once cooked, transfer them to the same bowl of grilled chicken. In the same pan, add another teaspoon of olive oil followed by the shredded purple cabbage, red bell pepper along with black sesame seeds and lightly toss them for about 2-4 minutes. Once done, transfer them to the same bowl as the grilled chicken and chickpeas.

To serve, cut the avocado into thin slices and place them in the same bowl. Add the boiled rice in the middle of the bowl and place the sliced red onion in the bowl. Serve immediately!