Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the cucumber into rounds. Thinly slice the pear into wedges. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the soy sauce, honey and remaining garlic. Add the chicken and toss to coat. Set aside.

In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add enough water to just cover the cucumber. Set aside.

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, use tongs to drain any excess marinade from the chicken. Cook the chicken, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Remove pan from heat. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the deluxe slaw mix and pear in a large bowl. Add a generous splash of pickling liquid and 1/2 the sesame dressing. Toss to coat. Season to taste.

Thinly slice the long red chilli (if using). Drain the pickled cucumber. Divide the garlic rice between bowls. Top with the Japanese-style chicken, creamy sesame slaw and pickled cucumber. Sprinkle with the chilli. Dollop over the remaining sesame dressing to serve.