sure, I usually buy a bunch of chicken breast mini fillets (i tend to feed five people but we're also a little greedy when it comes to chicken so i suppose just buy as much regarding on how many you feed/how much you want)
Buy buttermilk with some woucester sauce and some lemon juice, or juice the lemons yourself (I did this recently and it had a more distinctive zest than lemon juice from concentrate).
Soak the chicken breast fillets in a tray full of buttermilk, worcestersauce (1 tspn) and lemon juice (literally used six of them last time myself but I suppose you should use as many as you see appropriate if you want a subtle lemon taste). Make sure the buttermilk/sauce/juice mixture covers the chicken completely and place the tray into the fridge.
Take it out in 6 hours (I wake up in the early morning to do this or else it won't be served on time). Make sure you have plenty of plain flour and an empty bowl: I'm a bit of a pain for specific amounts for spices, I literally chuck it all in the same bowl and ignore specifics (sorry if you were wanting exact quantities of the amount of spice to add), but I use sea salt flakes, black ground pepper, oregano, thyme, sometimes chilli powder or dried chilli flakes (obv. not for everyone though) and mix it all into the flour.
Get a frying pan, put in your sunflower oil or whatever, dust the chicken generously in the flour/spice and then put in the pan. Turn the chicken pieces and make sure the frying process leaves the chicken/mixture in a golden brown state.
This is a bit of a cheat really as I don't do it all in the frying pan: get a tray and pre-heat oven to 190 celsius - 200 celsius (britfag here, don't know the equivalent in fahrenheit) and place the golden chicken pieces in. Leave it for 20 minutes.
The rice is nothing special, I just boil it. I'm a bit lazy with rice atm, I tend to buy Tilda flavoured basmati rice - it's soft and delicious but I know I should eventually learn how to prepare it myself.
I usually get some dips/sauces for the chicken like garlic mayonaise, hot sauce, etc. It's pretty simple when you get into it and the spices may crisp better on some pieces than others, but the chicken still feels the benefit of the generous spices.
Also making it yourself has a lot less sugar too. It's surprising how much stuff has sugar added, including pre-prepared salads.