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. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

In a medium bowl, combine garlic, sweet soy seasoning and a drizzle of olive oil. Add chicken and turn to coat. In a large bowl, combine mayonnaise with a drizzle of rice wine vinegar. Set aside.

In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken, turning, until browned and cooked through, 3-5 minutes. 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.