Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim and halve the broccolini. In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook until tender, 5-6 minutes. Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

While the veggies are cooking, crush the black peppercorns (see ingredients list) with a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt (for the chicken), crushed peppercorns, Southeast Asian spice blend and plain flour. Cut the chicken thigh into 2cm chunks. Add the chicken to the spiced flour and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake off any excess flour back into the bowl. Cook the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes. TIP: Add a drizzle more oil if necessary! TIP: Chicken is cooked through when it's no longer pink inside.

Divide the garlic rice between plates and top with the honey-soy veggies and salt and pepper chicken. Garnish with the crispy shallots. Serve with the Japanese mayo.