• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place fries and mixed sesame seeds (see ingredients) on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• While the fries are baking, finely chop garlic. Thinly slice spring onion and cucumber.

• In a medium bowl, combine garlic, Southeast Asian spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large bowl, combine mayonnaise with a drizzle of vinegar. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up chicken and let the excess marinade drip back into the bowl. Cook chicken until cooked through, turning occasionally, 10-14 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat and add remaining marinade, simmering, until reduced slightly. Remove the pan from heat, then add the honey and soy sauce. Return chicken to the pan, tossing to coat.

• Add slaw mix, spring onion and cucumber to the aioli dressing. Season with salt and pepper. Toss to combine.

• Slice honey soy-glazed chicken. • Divide chicken, sesame fries and creamy slaw between plates. Spoon over any remaining glaze to serve. Enjoy!