Place chicken tenderloins into a bowl. Add garlic & ginger paste from Street Kitchen North Indian Butter Chicken kit and toss until combined. Thread tenderloins onto small bamboo skewers.

Heat oil in a medium non-stick frying pan over medium heat. Add spice pack and cook for 5 seconds or until aromatic. Stir in butter chicken sauce and bring to a simmer. Simmer for 10 minutes or until thickened.

Meanwhile, heat a chargrill pan over medium heat. Add skewers and cook for 3 minutes on each side or until golden and cooked through.

Toss mixed salad greens, avocado, tomato and coriander in a bowl. Whisk olive oil, lime juice, salt and pepper in a jug. Add dressing to salad just before serving.

Drizzle skewers with butter chicken sauce and serve with the salad, rice and lime wedges.