Marinate the Chicken: In a medium mixing bowl, combine the chicken pieces with the light soy sauce, dark soy sauce, honey, rice wine vinegar, and sesame oil. If you're adding a bit of heat, stir in the chilli flakes now. Mix well to ensure every piece is coated. Set aside to marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.

Caramelize the Chicken: Heat the vegetable oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once hot, use tongs to lift the chicken from the marinade, letting any excess drip off. Reserve the leftover marinade. Place the chicken in the pan in a single layer (work in batches if necessary). Cook for 4-5 minutes per side, until deeply browned, sticky, and cooked through. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the pan, stirring constantly for about 30-60 seconds until fragrant. Be careful not to let them burn.

Toast the Rice: Add the rinsed rice to the pan. Stir it around for a minute or two, coating the grains in the delicious pan drippings and aromatics. This toasting step adds a lovely nutty dimension to the finished dish.

Create the Broth: Pour the hot chicken stock and the reserved marinade into the pan. Stir everything together, scraping up any caramelized bits from the bottom of the pan – that's pure flavour! Bring the liquid to a gentle simmer.

Cook Everything Together: Return the caramelized chicken pieces to the pan, nestling them into the rice and broth. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-18 minutes, or until the rice has absorbed all the liquid.

Rest and Serve: Turn off the heat and let the pan stand, still covered, for 10 minutes. This step is crucial for fluffy, perfectly cooked rice. After resting, remove the lid, fluff the rice with a fork, and garnish generously with sliced spring onions and toasted sesame seeds before serving.