Step 1

Bring a large saucepan of boiling water to the boil over medium-high heat. Add rice and cook for 25 mins or until tender. Drain well.

Step 2

Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Combine the paprika, turmeric, cumin and ground coriander in a small bowl. Combine pumpkin and half the oil in a large bowl. Sprinkle with half the paprika mixture. Season. Toss to combine. Arrange pumpkin mixture in a single layer on the lined tray. Bake for 25 mins or until pumpkin is tender.

Step 3

Combine the chicken and remaining paprika mixture and oil in a bowl. Heat a barbecue grill or chargrill on medium. Cook chicken for 3 mins each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 mins to rest. Slice.

Step 4

Place yoghurt, half the mint and half the coriander leaves in a blender. Blend until almost smooth. Season to taste.

Step 5

Divide rice among serving bowls. Top with pumpkin, chicken, avocado and tomato. Drizzle with yoghurt dressing. Sprinkle with pepitas and remaining mint and coriander leaves.