• Finely chop garlic. • Heat a medium saucepan with a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and chicken-style stock powder, stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, drain sweetcorn. Cut chicken thigh into 2cm chunks. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a medium bowl, combine chicken, Aussie spice blend, remaining garlic and a drizzle of olive oil. • In a small bowl, combine chipotle sauce and garlic aioli. Season to taste.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat. • In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• To the rice, add salad leaves and charred corn, then stir to combine. • Divide garlic-corn rice between bowls. Top with chicken and slaw. • Dollop over chipotle aioli to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the aioli!