In a bowl, combine the chicken thighs with soy sauce, honey, and chilli flakes. Mix well to coat the chicken and let it marinate while you prepare the other ingredients.

Heat olive oil in a saucepan over medium heat. Add the grated fresh ginger and sliced spring onion, and cook for 1-2 minutes until fragrant.

Pour in the chicken stock, then add soy sauce and honey. Stir to combine and bring the broth to a gentle simmer.

Cook the rice according to the packet instructions. While the rice is cooking, pan-fry the chicken thighs in a hot frying pan until fully cooked and golden. Once cooked, set aside to rest & add the veggies into the same pan along with a splash of water, cook gently for a few minutes until softened.

To serve, divide the cooked rice between bowls. Pour the hot broth over the rice, add the sliced chicken and veggies on top, and sprinkle with sesame seeds.