Cut chicken into thin strips. Combine rind, juice, crushed garlic, finely grated ginger, soy sauce and sugar in a large bowl. You can even add some diced fresh chilli if you desire. Add chicken and toss to coat. Cover and refrigerate for 30 minutes.
Cook rice in a saucepan of boiling, salted water until tender. Drain and transfer to a large bowl. Stir in remaining ingredients.
Thread chicken onto skewers. Cook chicken in a heated, oiled grill pan, turning occasionally until browned all over and cooked through.
Serve skewers with coriander rice and lemon halves and seasonal vegetables