Cook the rice (skip if you're using leftover or packet rice). Add ⅔ cup of white rice to a pot you have a lid for and pour in 1 cup of cold water. Set over medium-high heat. Once the water starts to foam on the surface, cover with the lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and let sit, lid on, for another 10 minutes to steam. Spread the rice onto a plate or tray and chill in the fridge for at least 15 minutes to cool and dry out slightly (this helps it crisp up nicely).

Make the crispy rice (air fryer instructions). Remove the tray from your air fryer basket and add the cooled rice directly into the base. Sprinkle over 2 teaspoons smoked paprika, ½ tablespoon olive oil and ¼ cup grated parmesan. Mix to coat evenly, then air fry at 400°F (200°C) for 15 minutes, stirring a couple of times to ensure even crisping. 

Make the crispy rice (oven instructions). Preheat your oven to 400°F (200°C). If you're using leftover rice, spread it out on a parchment-lined baking tray. If you've just cooked your rice, grab the tray from the fridge. Drizzle with 1 tablespoon of olive oil, then sprinkle over 1 teaspoon of smoked paprika and ¼ cup grated parmesan. Toss everything together directly on the tray, then spread the rice out into a thin, even layer. Bake for 25 - 30 minutes until golden and crisp. Check the rice after 15 minutes and give the tray a quick rotate if needed. Keep an eye on it from the 20-minute mark to avoid burning.

Make the 'Marry Me' dressing. In a small blender, combine ½ cup Greek yogurt, ¼ cup garlic aioli, ¼ cup sundried tomatoes, ¼ cup parmesan, 2 garlic cloves, 1 teaspoon fish sauce, 1 tablespoon lemon juice and a good grind of black pepper. Blitz until smooth and creamy. If it’s too thick, add a splash of water and blend again. Taste and season with salt if needed.

Assemble the salad. In a large mixing bowl, combine the shredded chicken, chopped sundried tomatoes, cherry tomatoes, basil, spinach and half the remaining parmesan. Add the crispy rice and drizzle about half the dressing all over. Toss everything well to coat, then top with the remaining parmesan. Serve with extra dressing on the side.