Spiced chicken with rice and crisp red onions

Meanwhile, rinse the rice, then put in a pan with the cinnamon, turmeric, a little salt and 300ml water. Bring to the boil, stir once, then add the raisins. Cover, then gently cook for 10-12 minutes until the rice is tender, adding the peas halfway through the cooking time. Spoon the rice onto two plates, top with the chicken and scatter over the onions. In a bowl, stir the herbs into the yogurt and season. Serve the herby yogurt on the side.