Combine the herbs, garlic, cumin, chilli, vinegar and half the olive oil in a blender, then puree until smooth. Season generously with salt and pepper and mix in the shallot and chilli. Mix half the sauce with the Ingham’s fresh chicken breast fillets and set aside for 10 minutes, then cooked on a moderate ribbed griddle for 10 minutes, turning several times, until just firm to touch.
Mix the rice and mirin, then spoon into bowls. Top with the salad vegetables, avocado and rocket leaves, then arrange the chicken on top. Drizzle with lemon juice, then serve with the remaining sauce.