Marinate the chicken. In a bowl, toss chicken strips with 1 tbsp of the garlic-infused oil, cumin, paprika, coriander, salt, and pepper. Let sit for 5 minutes while you prep other ingredients.
Cook the rice. If not already cooked, rinse jasmine rice under cold water until it runs clear. Cook according to package directions (usually 1 cup rice to 1.5 cups water, simmered covered for 15 minutes). Fluff with a fork.
Sear the chicken. Heat the remaining 1 tbsp garlic-infused oil in a large non-stick skillet over medium-high heat. Add the chicken strips in a single layer. Cook 3–4 minutes per side until golden and cooked through (internal temp 74°C / 165°F). Transfer to a plate to rest.
Prep the fresh toppings. While chicken rests, dice the red bell pepper, halve the cherry tomatoes, and chop the cucumber. Rinse the canned lentils under cold water for at least 30 seconds — this is important to lower the GOS content and keep the serving low FODMAP.
Assemble the bowls. Divide the cooked rice between 4 bowls. On top of the rice, arrange sections of baby spinach, red bell pepper, lentils, cherry tomatoes, corn, cucumber, and the sliced chicken.
Finish and serve. Sprinkle each bowl with crumbled feta, fresh cilantro, and the green tops of the spring onion. Serve each bowl with a lime wedge for squeezing at the table.
Storage: Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and chicken; add fresh toppings just before serving.
Vegetarian option: Replace chicken with 400 g extra-firm tofu, pressed and cubed, then cooked using the same spice blend and method.
