Preheat the oven to 200°C.
Mix chicken thighs with ketchup, yoghurt, garlic, paprika, turmeric, and lime juice in a glass dish.
Marinate the chicken for at least ten minutes.
Thread chicken and onion chunks onto metal skewers and drizzle with olive oil.
Sear skewers on a smoking hot griddle until charred on both sides.
Drizzle lime juice over the chicken and place the pan in the oven for eight minutes.
Boil brown rice in salted water until tender, then drain.
Soften diced onions in melted butter over low heat.
Stir onions, carrots, curry powder, sultanas, spinach, and lemon into the drained rice.
Mount the rice on a plate, top with skewers, and garnish with lemon wedges.