Heat the oven to 425°F.
In a pot, combine the rice and 1½ cups water; season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and let stand. While the rice cooks, prepare the chicken.

• Pat the chicken breasts dry with a paper towel. Cut them into 12 even pieces.
• Cut the lemon in half; juice half and cut half into wedges.
• Finely chop enough garlic to measure 1 teaspoon.

In a small bowl, combine the yogurt with the yogurt spice blend and season lightly with salt and pepper.
In a large bowl, combine the lemon juice and half the garlic. Add half the yogurt sauce and season with salt and pepper. Add the chicken and stir to coat. Thread the chicken onto the skewers.

Line a sheet pan with foil and brush the foil lightly with oil. Put the chicken skewers on the prepared sheet pan. Roast, turning once halfway through, until well browned and cooked through, 12 to 15 minutes. While the chicken cooks, prepare the okra.

• Trim the stem ends from the okra; cut the okra into 1-inch pieces.
• Coarsely chop the cilantro.

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cumin and the remaining garlic; cook until fragrant, about 30 seconds. Stir in the coconut and cook until toasted, about 1 minute. Add the okra, season with salt, and cook, turning occasionally, until well browned and tender, 6 to 8 minutes.
Meanwhile, once the rice is done, gently fold in the cilantro.

Transfer the rice, chicken skewers, and okra to individual plates. Serve with the remaining spiced yogurt and lemon wedges on the side.