Make deep cuts into the chicken flesh and place in a bowl.
Blend the remaining jerk ingredients into a puree and marinate the chicken for at least four hours.
Preheat your oven to 200°C.
Sear chicken pieces on a hot griddle pan for 3 minutes per side and move to a tray.
Roast chicken with remaining marinade for 25 minutes until cooked through and rest before serving.
Boil rice in 400ml of water, then simmer until absorbed and steam for 6 minutes.
Mix cooked rice with pomegranate seeds, herbs, lettuce, lime, and oil, then season.
Serve the chicken atop the rice garnished with lime wedges.