In a bowl combine the grated ginger, ground cumin, smoked paprika, ground cardamom, ground turmeric, cayenne pepper, garlic and yogurt. Cut the chicken into 3cm cubes and roll in the marinade to cover completely. Allow to marinade in a refrigerator overnight. Put the meat on kebab sticks alternating with onion wedges. Grill when ready to serve. Prepare the raita by mixing the cucumber, yogurt, lemon juice, chopped mint and chilli. To make the spicy couscous; shallow fry the shallot in butter, stir in the curry powder and cook for a couple of minutes. Stir in the mango chutney and pour enough vegetable stock as indicated on the couscous packet. Bring to the boil, remove from the heat and pour in the couscous, cover and rest for five minutes. Fluff the couscous with a fork, mix in the chickpeas, chopped herbs and olive oil.