1. Slice chicken thighs into small cubes, trim excess fat, add seasoning with olive oil, honey and soy sauce. Mix well, set aside,

2. In a bowl, add yogurt, mayo, sriracha, honey and smoked paprika. Mix till smooth. Bottle and refrigerate for the week,

3. In a large lined sheet pan, spread marinated chicken, add cooking spray then oven bake for 20 mins at 190C / 390F until golden brown & crispy,

4. Once chicken is cooked, remove from pan leaving resting juices. Add mixed veggies, green onion and sesame seeds. Mix thoroughly in all the chicken juices. Spread flat and oven roast for 15 mins,

5. Once cooked, add leftover rice, soy sauce, green onion and light butter. Mix gently till coated and fluffy. Add chicken, mix well then serve with creamy sauce & ENJOY!