Pat dry the chicken thighs with a kitchen towel, season with salt and pepper, then coat all over in the cornflour.

Heat the oil in a large pan, sear the chicken thighs over a medium-high heat for 4-5 minutes on each side until golden and crispy. Pour over the half the quantity of garlic honey sauce, allow the sauce to bubble and thicken and toss the chicken thighs in the sauce until coated all over, then remove from the pan and set aside, ensuring the chicken thighs are cooked through.

Wipe down the pan to remove any excess sauce, add a tsp of oil to the pan, then add the spring onions, broccoli and carrots, stir fry for 2-3 minutes over a medium-high heat, until beginning to soften, add the rice, remaining garlic honey sauce and stir fry for 2 minutes, until the sauce is combined with the rice. Add the sriracha mayonnaise, Gochugaru, soy sauce (to taste) and season to taste. Stir fry the rice for 3-4 minutes, until the rice starts to clump together as you’re stirring it, then you are ready to serve. Bring a medium saucepan of water to the boil, steam the pak choi for 3-4 minutes, then remove and chop the pak choi into 4cm pieces.

Serve the rice into bowls or divide between 4 meal prep containers is you are meal prepping. Add the chicken thighs, garnish with sesame and green end of spring onions. Serve alongside the pak choi. This will keep in the fridge for up to 4 days.