Set the fillets in a shallow baking dish. Mix together the lemon juice, Cajun spice mix, and hot pepper sauce in a bowl. Drizzle the mixture over the chicken and let sit for 10 minutes before grilling.
Take the chicken out of the sauce and grill for about 6 to 7 minutes then turn over and grill for another 6 to 7 minutes.
Pour the broth and the water into the saucepan and bring to a boil.
Put the peas in a microwave proof dish for 1 minute on defrost. Once the broth begins to boil, mix in the peas, rice, and saffron. Cover and let sit for 5 minutes. Add the pimiento and fluff the rice.
Separate the rice mixture onto two plates and set the chicken on top.