Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place the 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 the garlic. Thinly slice the spring onion and cucumber. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.

In a medium bowl, combine the garlic, soy sauce, honey and 1/2 the vinegar. Add the chicken and turn to coat. In a large bowl, combine the smokey aioli with the remaining vinegar. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning, until browned and cooked through, 3-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat, then add the remaining marinade and simmer until reduced slightly, 2 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

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

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