Cook basmati rice according to instructions on the package and keep warm

Combine tahini, chipotle paste and cumin with a small splash of water and set aside. Heat olive oil in a large saucepan, then add chicken. Fry for around 4 minutes until it starts to brown, then add garlic. Fry for one minute without burning, then add the tahini mixture. Toss evenly to coat, then add bouillon and around 150ml of water. Season with pepper if needed, then cook on a simmer for three minutes. Take the pan off the heat, add coriander, and stir.

Heat a non-stick pan over high heat. Fry mushrooms without turning until all the moisture evaporates and it browns. Set aside. Wipe the pan, then add around ¼ teaspoon of olive oil to the same pan. Fry garlic for 30 seconds, add spinach and season with a pinch of salt and pepper. Take the pan off the heat once the spinach wilts.

Serve tahini chicken over basmati rice with spinach and mushrooms. Garnish with extra chopped coriander and chilli flakes if you desire.