Before starting, preheat the oven to 425˚F.Wash and dry all produce. Thinly slice green onions. Peel, then cut carrot into 1/4-inch rounds. Combine black and white sesame seeds in a small bowl. Stir together sweet chili sauce and plum sauce in another small bowl. (NOTE: For a kid-friendly drizzle, set aside half the plum sauce in another small bowl, just for them!)

Add carrots and sesame oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 20-22 min.

Meanwhile, add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Pat chicken dry with paper towels. Season all over with salt and pepper. Sprinkle sesame seeds over both sides of each chicken breast. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: Pounding chicken flat will help sesame seeds adhere to chicken.)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 8-10 min.**

Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter and green onions. Divide buttery rice, carrots and sesame crusted chicken between plates. Drizzle sweet plum chili sauce over chicken.