Cook the Rice: Place the rinsed basmati rice and 600ml of water (or stock for extra flavour) in a medium saucepan. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 10-12 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.

Prepare the Sauce: While the rice is cooking, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and cornflour in a medium bowl. The cornflour is key to helping the sauce thicken into a lovely glaze later.

Marinate the Chicken: Add the chopped chicken thigh pieces to the bowl with the sauce. Stir well to ensure every piece is thoroughly coated. I find that letting the chicken marinate for at least 10 minutes, even just while the rice is cooking, makes a huge difference to the final taste.

Prepare the Vegetables: While the chicken marinates, wash and prepare your vegetables. Julienne the carrot and cucumber, and thinly slice the spring onions. Set them aside for assembly. This is also a good time to toast your sesame seeds in a dry pan for a minute if they aren't already toasted.

Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once hot, use tongs to lift the chicken pieces out of the marinade, letting excess drip off, and place them in the pan in a single layer. Reserve the leftover marinade.

Sear and Glaze: Cook the chicken for 4-5 minutes on one side without moving it, until it's deeply golden and caramelised. Flip the pieces and cook for another 3-4 minutes. Once the chicken is cooked through, pour the remaining marinade into the pan. Let it bubble and simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken beautifully.

Assemble the Bowls: To serve, divide the fluffed rice among four bowls. Top with the glazed chicken, and arrange the julienned carrot, cucumber, and sliced spring onions alongside it. Garnish with a sprinkle of toasted sesame seeds and fresh coriander, if using. Serve immediately.