Slice each chicken thigh in half and place them in a large mixing bowl. Add 1 tablespoon of curry paste, 3 tablespoons of yogurt, and a generous pinch of sea salt and black pepper. Zest the lemon and set the zest aside for later, then squeeze half of the lemon's juice over the chicken.
Mix everything well, cover, and refrigerate to marinate for at least 2 hours, though overnight is ideal for deeper flavor.
Peel and finely chop the garlic and ginger, and thinly slice the chili. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the garlic, ginger, chili, and finely sliced onion, then stir in the coriander stalks (save the leaves for later). Cook for 5 minutes or until the onions begin to soften, stirring occasionally.
Push the onions to one side of the pan, and on the empty side, add the tomatoes. Let them cook for 5 minutes before stirring in the remaining tablespoon of curry paste, coconut milk, and half a can of water. Allow the mixture to simmer gently.
In the meantime, place the rice and 450ml of water into a 24cm non-stick frying pan with a pinch of sea salt and a couple of cloves. Bring to a boil, then make a well in the center and add the chickpeas, including the juice. Push the chickpeas into the rice and cover the pan.
Let it cook for 20 minutes, or until the rice is fluffy, and the bottom is crispy. Once done, turn it out like a rice cake and sprinkle with the reserved lemon zest.
While the rice is cooking, heat a griddle or non-stick frying pan over high heat. Once hot, place the marinated chicken in the pan and cook for 10 minutes, turning halfway, until the chicken is charred. Once done, transfer the chicken to the curry (you may need to cook in batches).
Stir most of the coriander leaves into the curry and simmer for another 10 minutes, adding the frozen vegetables in the last 5 minutes of cooking. Taste and adjust the seasoning as needed.
Serve the curry and rice on individual plates, topping with the remaining yogurt and a dollop of mango chutney. Scatter the reserved coriander leaves on top and serve with poppadoms and fresh lemon wedges for squeezing.
