Preheat the oven to 200°C.
Fry garlic and onion in olive oil for 3 minutes until softened.
Fry paprika for one minute, add tomato purée and wine, then simmer to reduce liquid by half.
Stir in the cooked rice and season with salt and pepper.
Mix cayenne, paprika, oil, lemon juice, and chilli flakes in a bowl.
Coat the chicken in the spice mixture and marinate for 10 minutes.
Chargrill chicken on a hot griddle pan for two minutes per side.
Transfer chicken to the oven and bake for 12 minutes until cooked through.
Slice the chicken into bite-sized pieces.
Serve chicken and rice garnished with Manchego and Greek yoghurt.