Place the rooibos, rice and sugar into a disposable foil roasting tray, stir well to evenly distribute, then place into the stove, cover with foil and heat until it starts smoking. 

Rub the chicken with olive oil, then season with salt, pepper and oregano. 

Uncover the tray, then place a trivet or rack onto the smoking tray, then place the chicken on top. Cover again, then leave to smoke for 15 minutes or until the chicken is cooked through. 

In a blender, combine the ingredients for the dressing and blend until smooth. 

Lay the salad ingredients onto serving plates. Slice the chicken and place on top of the salad, drizzle with the dressing, then serve the remaining dressing on the side.