To make the chicken: Pound chicken using a mallet into an even thickness. I like to cover the chicken with a piece of plastic wrap first and go in with the mallet overtop. Once all the chicken is evenly pounded into the same thickness make the marinate. Combine lemongrass paste, garlic, ginger, cumin, turmeric and olive oil. Stir to combine. Transfer the mixture with the chicken into a sealable container or plastic bag ensuring that the chicken is fully coated and covered. Refrigerate for 2-3 hours.
Marinated tomatoes: in a bowl, toss together all the ingredients and season with salt and pepper. This can be done in advance as well and set aside until ready to serve.
Once the chicken has been sitting for 2 hours, remove it and let it come to room temperature. In the meantime, preheat the air-fryer according to directions. Place the chicken pieces in a bowl and dust a bit of the cornstarch overtop. Toss with your hands or tongs to coat adding more cornstarch as you mix. Each piece should be coated with just enough cornstarch and the mixture should appear quite yellow. Spray the air-fryer basin with cooking spray and place the breast sides down cover with more cooking spray and cook for 25 minutes at 180 degrees C flipping 3 times.
While the chicken cooks, this should allow just the right amount of time to prepare the rice. To a pot add the rice, stock and a pinch of salt. Stir and bring to a boil. Once boiling reduce to low and cover. Let that simmer 15-20 minutes until all the liquid is absorbed and the rice is fully cooked and fluffy. If there is still liquid continue to cook until all gone. If undercooked, add a touch more stock or water and continue to cook a few minutes.
Once the rice is done, stir in the parmesan and the fresh herbs.
To serve: spoon rice into plates, top with chicken and finish with marinated tomatoes. Enjoy!