Cook the Rice: First, let's get the rice on. Rinse the 300g of long-grain rice under cold water until the water runs clear. This removes excess starch and helps prevent clumping. Add the rinsed rice and 600ml of chicken stock to a medium saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.

Season and Brown the Chicken: While the rice is cooking, pat the chicken cubes dry with a paper towel. Season them generously with salt and pepper. Heat 1 tbsp of olive oil in your large frying pan over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. The chicken doesn't need to be cooked through at this stage. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics: Lower the heat to medium and add the finely chopped onion to the same pan. Cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Create the Sauce: Now it's time to build our beautiful Honey BBQ sauce. Pour in the 120ml ketchup, 80ml honey, 60ml apple cider vinegar, 2 tbsp soy sauce, and 1 tbsp Worcestershire sauce. Add the 1 tsp smoked paprika, 1/2 tsp garlic powder, and the optional 1/4 tsp chilli flakes. Whisk everything together directly in the pan.

Simmer and Thicken: Bring the sauce to a gentle simmer, stirring continuously. Let it bubble away for 2-3 minutes. You’ll see it start to thicken and darken into a rich, glossy sauce. This is where the flavour really concentrates. I find that scraping the bottom of the pan helps incorporate any browned bits from the chicken, which adds even more flavour.

Combine and Finish: Return the browned chicken (and any juices from the plate) to the pan. Stir well to coat every piece in the sauce. Reduce the heat to low, cover the pan, and let it simmer gently for 8-10 minutes, or until the chicken is cooked through and tender. You can check the chicken is cooked by ensuring it has reached a safe internal temperature, as recommended by the Food Standards Agency.

Serve: Uncover the pan. The sauce should be thick and clinging to the chicken. Serve the Honey BBQ Chicken immediately over the fluffed rice. Garnish with sliced spring onions and a sprinkle of sesame seeds for a fresh finish.