Put the chicken strips in a non-metallic dish. Mix together the buttermilk, lime rind and juice and garlic, pour the mixture over the chicken, turn to coat evenly and set aside for at least 10 minutes. Alternatively, prepare the marinade in the morning and leave the chicken in it in the refrigerator all day.
Cook the rice according to the instructions on the packet. Drain thoroughly.
Heat the oil in a small frying pan. Fry the spring onions for 1 minute. Toss the onions through the rice, and then add the cashew nuts, spinach, orange rind and juice and soy sauce. Set aside.
Thread the chicken evenly on 4 skewers and cook, turning from time to time, under a preheated hot grill for 4–5 minutes. Serve with the rice salad.