Cook rice: Cook 1 cup of rice.

Salsa: Dice 1 cucumber, ½ red onion, 1 spring onion, 1 avocado and add to a bowl. Season with 1 tsp salt, 1 tsp honey, and the juice of 1 lemon. Mix well and set aside.

Chicken: Dice chicken thighs into small cubes. Heat a large pan to high heat and add 2 tsp canola oil. Cook chicken for 8-10 minutes, flipping frequently, until crispy and cooked through.

Sauce: Heat a small saucepan to medium heat. Grab a ¼ cup measurement, and fill it halfway with soy sauce, and top it up with water. Add to the pot. Add 3 tbs honey, ½ tsp cornflour and 1 tsp crushed garlic. Bring to a boil, stirring constantly, until slightly thick.

Serve: Plate up cooked rice, top with chicken, salsa and drizzle the teriyaki sauce over the chicken. Finish with sesame seeds, and enjoy!