Preheat your oven to 220C / 428F ~ 392F - 200C (Thermo Fan)
Mix together all of the Peri-Peri Chicken ingredients (apart from the corn on the cobs and the chicken!) in a large bowl.
Score the skin of the chicken with the point of a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken with marinade.
Marinate the chicken for 1 hour in the fridge or up to 24 hours if you have the time.
Place all the chicken pieces on a rack in the roasting tray and then place them in the preheated oven.
Roast the chicken for 30 minutes, remove the tray from the oven, turn the pieces chicken, add more of the marinating sauce over, then add the corn underneath the rack with the leftover marinating sauce, mixing them in the well in the marinating sauce, then return the tray to the oven for a further 10 to 15 minutes.
Coconut Lime Rice
While the chicken is cooking, place the rice, coconut milk, and water in a pan and bring to a boil. Cover with a lid and cook for a further 8 minutes, or until the rice has absorbed almost all the liquid.
Add the drained black-eyed peas, or red kidney beans, lime juice, and spring onions and cook with the lid on for a further 2 minutes or until the black-eyed peas or beans have warmed through and the liquid is all absorbed.
Keep the lid on until needed.
Arrange the rice on a serving platter, top with the chicken pieces, and corn on the cobs. Drizzle over any juices from the chicken pan and then scatter over the spring onions and lime wedges.