Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to the pan 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 and 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 pear. Thinly slice the celery. Cut the chicken thigh into 2cm chunks.

In a medium bowl, combine the chicken, soy sauce, honey and the remaining garlic.

Return the frying pan to a medium-high heat with enough olive oil to coat the base. Using tongs, add the chicken to the hot pan, letting the marinade drip into the bowl first. Cook, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Remove from the heat. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the deluxe slaw mix, pear and celery in a large bowl. Add 1/2 the sesame dressing and a drizzle of rice wine vinegar. Toss to coat, and season to taste.

Thinly slice the long red chilli (if using). Divide the garlic rice between bowls and top with the Japanese-style chicken and creamy slaw. Serve with the remaining sesame dressing. Sprinkle with the sliced chilli.