Preheat grill. Line grill pan with foil and grill peppers for 15 minutes until softened and charred. Wrap up in foil and leave to cool. When cool, peel off all the skin.
Place peppers into bowl of a food processor with 3½ tablespoons of oil, chillies, garlic, oregano, paprika, sugar and red wine vinegar, and blitz to make a chunky salsa. Season to taste, and add more chillies if you like.
Brush chicken with the remaining oil and season. Preheat a griddle pan and cook for 8-10 minutes, turning half way, until cooked through, with no pink showing. Allow to rest for a few minutes wrapped in foil.
Mix together the tomatoes, cucumber and spring onion to make a salad. Serve the chicken with salsa spooned over it, together with some rice, scattered over with the salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.