Method

1. Peel the cucumber into ribbons and place into a small bowl. Put 25ml of white wine vinegar, 25ml water, 1 tbsp sugar and 1 tsp salt into a small pan and heat until the salt and sugar has dissolved.
2. Once dissolved, pour over the cucumber ribbons and push the ribbons down until fully submerged. Pop into the fridge to cool.
3. In a small saucepan, whisk together all the ingredients for the satay sauce and heat for 5-10 mins until thickened and simmering. Keep on a low heat.
4. Preheat the oven to 180 degrees Celsius. Cut the chicken, red pepper and red onion into 2cm chunks. Don't worry if they're not super accurate. Marinade in a bowl with 1 tsp olive oil and some salt and pepper.
5. Skewer all the chicken, pepper and onion onto either 2 large skewers or 4 smaller skewers.
6. Place on a foil-covered tray and cook in the oven for 15-20 minutes, turning halfway until the chicken is cooked.
7. Meanwhile, cook the rice as per packet instructions and once ready stir through a pinch of salt and the remaining 5ml (1 tsp) of white wine vinegar.
8. Once everything is ready, lay the rice out on your plate, top with the chicken skewers and pickled cucumber. Drizzle the satay sauce all over and top with the spring onion, coriander and chilli if using.