Bring a saucepan of water to the boil then add the rice and simmer for 10-15 minutes until the rice is soft.
Meanwhile coat both sides of the chicken in the Thai curry paste and place on a foiled lined oven tray. Grill for about 8 minutes each side or until cooked through. Alternatively you could cook on a barbecue for a similar amount of time.
When the rice is cooked heat the butter in a frying pan and add the capsicum, garlic and spring onion. Gently fry for a minute or so.
Add the drained rice and toss so that all the grains are coated in the butter. Stir for a short while longer.
Serve the rice onto a plate then place the chicken on top of that and spoon the yoghurt over it. Sprinkle the mint over the yoghurt and place lime on the side.