In a large mixing bowl, combine smoked paprika, garlic powder, onion powder, chili flakes, thyme, salt, and pepper. Coat the chicken with olive oil and the spice mix, ensuring every piece is well covered. Chill in the refrigerator for at least 2 hours or overnight.

Preheat your oven to 200°C (392°F) and line a baking tray with greaseproof paper.

In a mixing bowl, toss the cooked rice with maple syrup and a touch of salt. Spread the rice mixture in an even layer on the prepared baking tray. Bake for 20 minutes, stirring halfway through.

After baking the rice, add the marinated chicken to the tray and bake both together for an additional 18-20 minutes, checking and tossing the rice at the 10-minute mark.

Once the chicken is fully cooked, let it rest for about 10 minutes covered loosely with aluminum foil.

While the chicken rests, whisk together the Greek yogurt, water, lime or lemon juice, chili flakes, smoked paprika, and cumin to create the dressing. In another bowl, combine coleslaw mix, black beans, and shallots, then toss with the dressing.

Slice the rested chicken and toss it with the crispy rice and salad mixture. Season to taste and serve with lemon or lime wedges.