In a large bowl, combine the sweet chilli sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chilli flakes. Season with salt and pepper, then add the chicken thighs and toss to coat evenly. Set aside to marinate while you prepare the rice.
Make the Coconut Rice
Rinse the jasmine rice under cold water until it runs mostly clear. Add the coconut milk, water, and salt to a saucepan and bring to a gentle boil. Stir once, reduce the heat to low, and cover with a lid. Cook for 12 minutes, then remove from heat and rest, covered, for 8 minutes before fluffing with a fork.
Cook the Chicken
Heat a large non-stick pan over medium-high heat with neutral oil. Add the chicken thighs, reserving the marinade, and cook for 5–6 minutes per side until golden brown and caramelised. Pour in the reserved marinade during the last 2 minutes — since it's been sitting on raw chicken, let it come to a proper simmer and bubble the full 2 minutes rather than just warming through, until the sauce has thickened and become sticky, coating the chicken evenly.
Make the Pickled Cucumber
While the chicken rests, combine cucumber slices, rice vinegar, sugar, and salt in a bowl. Toss and let stand for 5–10 minutes until lightly softened.
Serve & Portion
Divide the coconut rice evenly into 5 meal prep containers (about 180 g cooked rice each)—slice or portion the chicken thighs over top and spoon over the remaining glaze. Add a serving of pickled cucumber on the side and sprinkle with spring onions and sesame seeds.
Chef's Tips
Rinse the rice until the water runs clear before it goes in with the coconut milk — skipping this leaves excess starch behind, which is what turns coconut rice gluey instead of fluffy.Let the chicken properly caramelise over the full 5–6 minutes per side before flipping — resist checking or moving it early, since that colour and stickiness at the edges is most of the flavour in this dish.Once the reserved marinade goes back into the pan, make sure it comes to a proper simmer and bubbles for the full 2 minutes rather than just warming through — it sat on raw chicken, so it needs that heat to become food-safe as a glaze, not just hot.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.To reheat, microwave covered with a small splash of water, or warm gently in a pan to re-glaze the chicken. Thaw frozen portions in the fridge overnight before reheating.