For the cucumber salad: slice the cucumber into thin rounds and place in a medium-sized bowl. In a separate small bowl, mix together the chilli flakes, sesame oil and lime juice. Pour over the cucumber, sprinkle with sesame seeds, then toss to coat the cucumber. Set aside.

For the chicken: pat the chicken thighs dry then sprinkle with flaky salt on both sides. Heat a heavy-based pan (ideally cast iron, but any large pot will do) set over a medium heat. Lay the chicken thighs in the pan skin-side down. Now for the important bit, you need to weigh the chicken down - I do this by completely covering the chicken with a layer of tin foil, then placing a smaller heavy pan, filled with tins (beans/baked beans are a good option but you can use whatever you have to hand) on the top. Cook for about 9 minutes undisturbed, then remove the foil and the weight and flip the chicken over. It should be unbelievably crispy and golden.

Cook for 2 more minutes - or until cooked through. Remove from the pan and leave to rest, skin-side up, to guarantee seriously juicy chicken with perfect crispy skin.

Meanwhile, make the sauce: drain off any excess oil from the pan you have just cooked the chicken in, then add the butter (you want to keep the delicious chicken bits in the pan, but not lots of extra oil) and place over a low heat.

Once the butter has melted, add the garlic, soy sauce and honey. Bubble away gently for 2 minutes or until the soy sauce has reduced slightly to form a sticky sauce - watch closely to ensure it doesn’t get too hot or the garlic will burn. . 

Scoop the rice into bowls, slice the chicken and place on top of the rice. Spoon over the sauce, add a handful of the crunchy cucumber salad and garnish with a sprinkling of spring onions and Thai basil. Enjoy!