Marinate chicken. In a blender combine yogurt, parsley, dill, oregano, lemon juice, garlic, lemon zest, cumin, coriander salt, and pepper. Puree until smooth. Pour marinade over chicken, turning to coat. Let sit for at least 3 hours or overnight.

Preheat grill to medium heat.

Make green chutney rice. Heat 1 tablespoon oil in a medium saucepot over medium-high heat. Add chopped onion and garlic and saute until softened, about 4-5 minutes. Add rice and chicken stock. Bring to a boil, cover pot and reduce heat to low. Continue to simmer for 25 minutes or until all of the liquid is evaporated and the rice is tender. Remove from heat and let sit for 10 minutes.

Meanwhile, make green chutney. In a blender, combine remaining ¼ cup oil with cilantro, mint, jalapeno, lime juice, garlic, and ginger. Puree until smooth and season with salt and pepper.

Fluff rice with a fork and add green chutney, stirring to combine. Keep rice warm.

Remove chicken from marinade. Cook on grill until juices run clear, about 20-25 minutes, turning chicken over halfway through. Remove from grill and let rest for 10 minutes.

Toss mini sweet peppers with 1 tablespoon oil, salt and pepper. Place on grill and cook until charred and softened, rotating peppers as they cook. Remove from grill.

Assemble the dish. Place rice on serving platter and top with grilled chicken, roasted peppers, and sliced cucumber. Garnish with fresh dill and mint and serve immediately.