In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice.
Place the chicken breasts in this mixture and marinate for 1 hour.
In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed. Add the garlic stir and cook for 3 minutes Remove from the heat.
Preheat oven to 200 c .
Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of the spinach. Pour the remaining honey over the chicken and bake in the oven till tender and golden.
Back to the sautee pan. Heat the remaining olive oil in the pan and sautee the capsicums for a few minutes Add the rice to the pan, season with salt and toss all together.
Plate the chicken on top of the vegetables and glaze with the cooking juices. Serve the rice in a bowl, Sprinkle the remaining chilli flakes over the chicken and rice, garnish with the parsley.