Start by grating your garlic, slicing your spring onion, and dicing your carrot, onion, and red onion. Then, butterfly your chicken breasts and cut them into cubes.
Combine into a bowl half your garlic, half your chilli flakes, half your soy sauce, and salt and pepper. Then, mix your chicken in the bowl to marinate. In another bowl, add the rest of your soy sauce, garlic, and chilli flakes. As well as your sesame oil and honey. This will be your honey garlic sauce.
Fill a saucepan with your water for the rice and bring to a boil. Once boiling, add some salt, along with your rice. Boil for 10 mins. Once done, drain and set to one side.
Meanwhile, heat a pan over medium-high. Once hot, add half your olive oil, then add your carrots, onion, and red onion. Season with salt and pepper, and fry for 8 mins. Once cooked, place to one side in a bowl.
In the same pan, add the remaining olive oil. Then, add your marinated chicken, season with salt and pepper, and cook for 6 mins (browned all over and cooked through).
Once cooked, add the cooked vegetables and rice back into the pan. Glaze with your honey garlic sauce, and half of your spring onions. Cook for a further 2 mins, whilst mixing to combine. Serve into bowls and garnish with sesame seeds and the remaining spring onions.
