• Drain sweetcorn. Thinly slice apple. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook corn until lightly golden, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, in a small bowl, combine mayonnaise, peri peri sauce and the honey. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, All-American spice blend and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into the flour to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook, turning halfway, until golden and cooked through (when no longer pink inside), 12-15 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate.

• In a medium bowl, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice crumbed chicken. • Divide butter corn rice between bowls. • Top with Southern crumbed chicken and apple slaw. • Drizzle peri peri mayo over chicken. Tear over coriander to serve. Enjoy!