In a bowl, combine the mustard, rice malt syrup, smoked paprika and garlic powder, and season with salt and pepper. Give it a good stir and then add the chicken and coat well.
Preheat the sandwich press and cook the chicken with the lid down for about 4 minutes (alternatively, cook the chicken for about 4 minutes on each side in a non-stick frying pan). Set aside on a board to rest.
Place the chicken, rice and spinach leaves on your plate and top with the chilli.
¼ cup (60g) English mustard
1 tbsp rice malt syrup
1 tsp smoked paprika
½ tsp garlic powder
2 chicken tenderloins
½ cup cooked brown rice
½ cup (25g) baby spinach leaves
1 fresh chill, finely sliced