Method Preheat oven to 200°C (fan 180°C). Sear the chicken: In a large pan, heat 1 tbsp oil. Season the chicken with salt and pepper, then brown on both sides until golden. Remove and set aside. Sauté the veg: In the same pan, add the rest of the oil, onion, garlic, and peppers. Fry for 3–4 mins until soft. Add the courgette and cook another 2 mins. Mix the sauce: In a bowl, whisk together soy sauce, sweet chilli, sriracha, honey, vinegar, and chilli flakes. Combine: Add the rice and sauce to the pan, toss well, then place the mixture in a baking dish. Top with the seared chicken pieces. Bake uncovered for 15–20 mins until the chicken is cooked through and the rice edges are slightly crispy. Garnish: Sprinkle spring onions, sesame seeds, and a squeeze of lime before serving.
