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. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

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

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 garlic 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. TIP: The marinade will darken and caramelise – this adds to the flavour!

Add the slaw mix and spring onion 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.