Add rice to 350-400 ml boiling salted water. Cover and let it swell at low heat for about 20 minutes. Cool down
Wash the fillets, dab dry. Fry in hot oil for 5-7 minutes on each side. Season with salt and pepper. Let cool off
Peel the kiwis, halve them lengthwise and cut into thin slices. Cut papayas in half lengthwise and remove the seeds. Peel the fruit halves. Cut 2 halves into small cubes. Dice chicken filets as well
Stir yoghurt, salad cream, milk and vinegar until smooth. Season with salt, cayenne pepper and 1 pinch of sugar. Mix sauce with rice. Fold in chicken fillets, kiwis and diced papaya. Fill the papaya halves with the rice salad and arrange on salad leaves if necessary. Add the rest of the rice salad. Garnish with kiwi slices and mint if desired