Step 1: Rinse 30g brown rice thoroughly. In a small saucepan, combine brown rice with 60ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and rice is tender. Let it sit, covered, for 5 minutes.

Step 2: While rice cooks, cut the chicken breast into 1-inch cubes. In a bowl, combine chicken with 40g Greek yogurt, lemon juice, ginger-garlic paste, tandoori masala, and 1g salt. Mix well to coat. (Quick marinade for 5-10 minutes if time permits).

Step 3: Heat 10ml cooking oil in a non-stick pan over medium-high heat. Add the marinated chicken pieces and cook for 10-12 minutes, turning occasionally, until browned and cooked through.

Step 4: For the raita, finely dice the cucumber and chop the fresh mint. In a small bowl, combine 80g Greek yogurt, diced cucumber, chopped mint, 1g cumin powder, and 1g salt. Mix well.

Step 5: Serve the cooked tandoori chicken and raita alongside the brown rice.