Brush the chicken with the oil and sprinkle the ground coriander over it completely.
Cook on the flat or the char grill until just done.
Reserve and slice or coarsely shred.
Cook the rice in a loot of salted water until just done and drain under cold water.
Cool the rice completely.
In a large bowl, combine the rice, the chicken, coriander, currants, apricots, pine nuts, marinade, vinegar and salt and pepper, stirring so the dressing coats all ingredients.
