In a small bowl, combine 1 ½ teaspoons each of onion powder, garlic powder, sweet paprika, dried oregano, and dried thyme. Add 1 teaspoon of chili powder and a generous pinch of salt. Mix well and set aside.

Halve the chicken breasts horizontally to create thinner fillets. Coat them with avocado oil and rub in 3 teaspoons of Cajun spice mix.

Heat a large pan over medium-high heat and cook the chicken for about 4 minutes on each side until golden brown and fully cooked. Let the chicken rest for a few minutes before slicing.

In a pot, add a bit of oil and warm it over medium heat. Sauté a diced brown onion until softened, then add 3 grated garlic cloves and the remaining Cajun spice mix. Cook for 30 more seconds.

Add 300g of washed basmati rice and 600ml of cold water with a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook for 12 minutes. Let it sit covered for another 4 minutes before fluffing with a fork.

In a small bowl, mix ½ cup of mayonnaise with the remaining Cajun spice mix and taste for seasoning. Adjust with salt or lemon juice if necessary.

Serve the sliced Cajun chicken over a bed of fluffy Cajun rice and drizzle with the Cajun mayo.