For the marinade: In a large bowl combine the olive oil, lime juice, garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning. Mix well. Add the chicken thighs and coat well. Marinade for at least 30 minutes or overnight. For the curry: Preheat oven to 180˚C.In a large, deep sauté pan, heat a drizzle of olive oil. Fry the chicken skin side down until golden brown. Remove from the pan and set aside. If necessary add a fresh drizzle of olive oil to the pan. Add the onions and cook until tender. Add the garlic, ginger and Cape Herb and Spice Tikka Tandoori Curry Seasoning. Cook for a minute until fragrant.Pour in the rice and mix to coat well.Pour in the vegetable stock and coconut milk. Stir through. Bring mixture to a simmer. Add the peas and nestle in the chicken thighs, skin side up. Cover with a lid and transfer to the oven. Bake for 30 minutes. Remove the lid and mix up the rice with a fork. Return to the oven for 10 minutes until the chicken and rice are both cooked through. Dish steaming hot spoonfuls of chicken and rice into bowls. Garnish with a dollop of yoghurt, fresh coriander and a squeeze of lime juice. Enjoy!