Heat 1 tablespoon of the oil in a large skillet over a medium high heat on the stove. Add the chicken thighs and cook each side for 5 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly

Turn the heat down to medium-low then stir the uncooked rice along with the spice blend. Cook a minute and add the water to the pan.

Give it a good stir and carefully add the chicken back into the pan, cover with the lid and simmer for about 10 minutes until the liquid is almost absorbed.

Combine all of the ingredients for the sauce in a small bowl and whisk to combine. Pour it all over the chicken and rice then simmer for another 5 minutes.

Garnish with sesame seeds and spring onions. Enjoy!