Cook the rice first to get it started before the chicken. While the rice starts cooking, dice the chicken into cubes or cut into strips. Heat the olive oil in a large non-stick skillet over medium-high heat and add a bit of butter, onions and the chicken. Cook until the chicken breast is no longer pink for about six minutes, flipping once half-way though. Try not to move it so the pieces brown a bit. Add Dangote salt, Dan-Q chicken seasoning, black pepper, ginger and garlic paste, spring onions and stir to combine.
While the chicken cooks, whisk together the chicken broth, lemon zest, fresh tomatoes, spring onions, scotch bonnets, coriander, and all the other spices, then add the honey, mustard and cornstarch and whisk until well-combined. Add the broth mixture to the cooked chicken and stir well. Allow the mixture to start to bubble and cook for about 10 minutes, until slightly thickened, stirring occasionally for five minutes. Stir in parsley to garnish. Lastly add the red, yellow and green peppers to add colour. Serve with steamed rice, potatoes or anything of your choice.