Put the chicken fillets into a bowl and season with garlic powder, lemon pepper, thyme, cayenne pepper and mustard. Add the red pepper, green pepper, onion and olives, coat in some peanut oil and mix together. Leave this to marinate for anything between two and twenty four hours, the longer the better.
Put the chicken onto a hot grill, leave it on the grill for a couple of minutes then turn, this is so that a skin forms, making it easier to turn over.
In a frying pan add one tablespoon of peanut oil and then remove the vegetables and as much marinade as possible from the bowl and fry. To get the last bits of marinade out of the bowl, pour in the water to create a stock. Add the chicken and stock to the vegetables in the frying pan and leave until the chicken is cooked thoroughly.
Take your bunny chow roll and push down the insides so that it forms a bowl, put it on the grill for a couple of minutes to toast. Line the inside of the roll with some spinach, put the chicken and vegetables on top and drizzle all the sauce over the top so it slowly soaks into the bread.
Recipe courtesy of Iba Thiam