Make shallow cuts all over the chicken in a diamond pattern to allow the spices to penetrate. Rub with turmeric and let sit 10 minutes.
Using a food processor or mortar and pestle, combine the chillies, garlic ginger paste, sugar, thyme, basil, oregano, coriander, mustard powder, cumin seeds, peppercorns and lemon juice. Rub the spice mixture on the chicken, making sure to get deep into the cuts.
Rub the chicken all over with olive oil, wrap it in plastic wrap and refrigerate 24 hours.
Cook the chicken in the microwave 30 minutes, baste with olive oil or melted butter and any juices that have accumulated and cook a further 10 minutes. Baste again and cook another 10 minutes. Enjoy!