Into a 9x13 glass baking dish add half of the Red onion, diced, the rice, oil, crumbled stock cube and spices and mix until rice and onions are evenly coated in spices and oil.
Add coconut milk and full can of chick peas and the juice. Stir to mix.
Cube paneer into thumb size cubes and scatter over the top of the dish.
Bake at 400 degrees for 20-25 mins or until all liquid is absorbed.
On cutting board finely chop cilantro and grate garlic and ginger. Place into bowl and mix. Add juice and zest of lime. Season to taste.
If using Popcorn Shrimp, make according to package directions.
Once rice is done, top with Cilantro sauce, the remaining red onion, sliced finely, and the popcorn shrimp.