• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season chicken with salt and pepper. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add chicken steaks, tossing to combine. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add the honey, tossing to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a medium saucepan, add coconut milk, the water and a generous pinch of salt, then bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 15 minutes, then remove pan from heat and keep covered until riceis tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek!

• When the rice has 10 minutes cook time remaining, drain sweetcorn. • In a medium bowl, combine shredded cabbage mix, sweetcorn, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season and set aside. Little cooks: Take the lead by tossing the slaw!

• Slice chicken. • Thinly slice spring onion. • Divide coconut rice, honey BBQ chicken and slaw between plates. • Serve with garlic aioli and spring onion. Enjoy! Little cooks: Help sprinkle over the spring onion.