Preheat the oven to 240°C/220°C fan-forced.Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds (see ingredients) on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

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 toss 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.