Preheat oven to 180°C (170°C fan forced). Lightly grease a 22cm pie dish.
Combine cooked rice, beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes.
While pie crust is cooking, spray non stick fry pan with olive oil spread and cook chicken mince, red capsicum and spring onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool for 5 minutes.
In a separate bowl, lightly beat eggs and Vitasoy Soy Milky Lite. Add to chicken mixture.
Remove pie crust from oven, add filling and return to oven to cook for 25-30 minutes or until set.