Preheat the oven to 220°C/200°C. In a bowl, combine the honey, mustard, soy sauce and ketchup. Using a sharp knife, slit the skin on the chicken thighs. Place them in a roasting dish and pour the marinade over them. Roast in the oven for 30-35 min or until crispy and sticky.

Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until step 4.

Meanwhile, peel and crush the garlic. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Trim and chop the spring onion. Finely slice the red chilli. Trim and roughly chop the pak choi. 

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the garlic, ginger, spring onion, tamari and pak choi and fry for 5 min or until the pak choi begins to soften

Add the cooked rice and sesame oil to the pan and give everything a good mix up. 

Serve the chicken over the green rice and garnish with the sliced chilli (spicy!).