Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with the mixed sesame seeds (see ingredients) 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.

In a medium bowl, combine the garlic, soy sauce, honey and 1/2 the vinegar. Add the chicken thigh 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, 10-14 minutes. In the last 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. Turn the chicken to coat. TIP: The marinade will darken and caramelise, this adds to the flavour!

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

Divide the honey soy-glazed chicken between plates and spoon over any remaining glaze. Serve with the sesame fries and creamy slaw.