Marinate the Chicken: In a large mixing bowl, mix all the ingredients for the marinade.
In each piece of chicken, make 3 slits with a sharp knife so that the marinade can get in.
Place chicken in marinade, and use hands to massage the yoghurt mixture through the chicken.
Cover and refrigerate for minimum of 3 hours, or overnight.
Cook the Chicken: Preheat the oven to the highest setting it will go to. Place foil into large oven tray, shake off excess yoghurt marinade, and arrange the chicken pieces into the tray on the foil
Place chicken into the oven a decrease the temperature to 180 degrees C/350 degrees C.
Cook chicken for 40 minutes, and then check. Test that chicken is cooked all the way through by inserting a skewer into the thickest part of the meat. If the juices run clear, it is cooked.
Prepare the Rice: Cook the rice as per packet instructions, but instead of using water, use chicken stock and add the two bay leaves..
Once rice has cooked, discard the bay leaves, then add garlic red onion, cucumber, mint and coriander/cilantro. Stir through until combined.
To serve: Serve the chicken with the rice and a garden salad.