Peri Peri Chicken Bowls recipe

Ingredients

• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 60 ml extra-virgin olive oil
• 800 g boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken) (see note 1 if you would prefer to use chicken breast)
• 160 g whole-egg mayonnaise (or plain Greek yoghurt)
• ½ tsp onion powder
• ¼ tsp sea salt flakes
• 1 tbsp fresh lime juice
• 1 tbsp water, or more if needed
• 75 g finely shredded red cabbage
• 2 tomatoes, diced
• 200 g corn kernels, tinned; fresh; or frozen, thawed and steamed
• ½ bunch coriander (cilantro), finely chopped
• ½ red onion, finely diced
• ½ tsp sea salt flakes
• Steamed rice
• Lime wedges