Mixsoy sauce, garlic, pepper, honey and water
Marinade chicken overnight in mixture
In a small skillet, heat oil over medium-high heat.
Add onion, garlic, coriander and cumin; cook, stirring, until onion is golden, about 5 minutes.
Add rice and sauté for 1 minute.
Add stock, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
Uncover, add chickpeas and let rice stand for 5 minutes before serving.
Meanwhile, place asparagus with salt in boiling water for 3 minutes
Cook chicken on BBQ 5min per side and slice
Serve pilaf, top with asparagus and chicken