Cut the chicken in 100g pieces and mix with half the yoghurt and cajun spice. leave overnight in the fridge. When ready, toss the chicken in flour and sauté in a well preheated pan with a little oil until browned from both sides.Remove the chicken from the pan and add a knob of butter, olive oil, garlic, 1 tbsp Cajun spice, sun-dried tomatoes and sauté on low heat until lightly browned. Add in the stock, cream and the browned chicken pieces. Lower the heat and reduce by half. Add inthe cheese and parsley and remove from heat. Meanwhile, cook the rice in a pan of salted boiling water and stain. Meanwhile, heat in a knob of butter in another pan and sauté the cumin and shallot for 2 minutes. Add in the cooked rice and toss. Add the chopped coriander and season with salt and pepper. Grate the cucumber and mix with the rest of the yoghurt, serve on the side as a dip with the Cajun chicken and rice.