Cook the rice in a large saucepan according to packet instructions.
Heat 2 tablespoons oil in a large frying pan or wok. Add the onions and cinnamon and cook and stir till the onion begins to brown. Remove from the pan and set aside.
In a large casserole or saucepan, heat 4 tablespoons of oil over medium high heat. Add the chicken, garlic-ginger paste, salt and pepper, and place over medium high heat. Cover and cook till the chicken is browned.
Add the frozen mixed veg, cabbage, green pepper and chillies. Cook and stir till the veggies are tender and slightly browned.
Once the rice is done, add it to the chicken and veg mixture. Toss to combine, then add the soy sauce and coriander. Toss once more and serve.
I like to serve this with this easy raita: Mix 200g yoghurt with 1 tablespoon each of chopped fresh mint and coriander. Add 1 teaspoon each of olive oil and lemon juice. Season to taste with salt and pepper.