Mix together the yoghurt with the sriracha sauce, garlic and curry powder, then season with salt and pepper. Put the chicken into a bowl and add two heaped tablespoons of the yoghurt mixture. Stir until well combined and leave to sit at room temperature for up to 15 minutes if time allows so that the flavours can penetrate the flesh.
Heat a heavy-based griddle pan until smoking hot. Thread the chicken on to 4 x 15cm (4in) skewers. Brush the heated griddle pan with a little oil and then add the chicken skewers. Cook for 2-3 minutes on each side until cooked through and golden brown.
Meanwhile, prepare the grains, firmly massage the pouch to separate the grains, then cut off the top with a scissors. Heat in the microwave (category E – 850W) for 2 minutes. Stand for 1 minute, then fluff up the grains with a fork.
Divide the grains among warmed plates and arrange two of the skewers on top. Drizzle over the rest of the sriracha yoghurt to serve or place alongside in a small dipping bowl.
Use any firm-fleshed fish, such as salmon or hake instead of the chicken.