1.Combine chicken, parsley, rind, juice, spices, onion and half of the oil in large bowl.
2.Heat wok; stir-fry chicken mixture, in batches, until chicken is browned and cooked through.
3.Combine lentils and stock in medium saucepan; bring to a boil. Reduce heat, simmer, uncovered, about 8 minutes or until just tender; drain.
4.Place lentils in large bowl with spinach, coriander, mint and combined vinegar and remaining oil; toss gently to combine.
5.Serve chicken mixture on lentil mixture; drizzle with yogurt and, if desired, small mint leaves.
We used our chermoulla blend here as a quick baste for chicken, but you can also make it for use as a sauce or marinade.Note