Put on the rice, do not cook completely. Put all the spices (except the salt) dry in a coated pan and roast (do not burn, it will be bitter). Then put them in a mortar and grind finely (this will loosen the cardamom pods, remove and discard). Then add the salt.
Wash the chicken breasts, remove fat and tendons and cut into rough cubes. Mix the seasoning mix and the meat cubes. Puree the peppers and half of the tomatoes in a blender. Dilute the tomato paste with 1 cup of water.
Heat the oil in a pan and fry the meat vigorously, remove and keep warm. In the still hot oily pan, sauté the onion, garlic, then shortly after the tomato paste. Now add the paprika-tomato puree. Simmer for about 5 minutes, then add the precooked rice.
Finish cooking the rice over low heat for about 5 minutes, stirring occasionally. Finally, stir in the fresh diced tomatoes. Wash the lettuce, chop not too finely and spin dry. Decorate on the edge of a large platter. If you like, you can make an extra salad dressing (would use lime juice, peanut oil, salt and pepper here- plain!). Place the rice in the center, top with the chicken cubes, sprinkle with the peanuts, and finish with plenty of flat-leaf parsley.