Fill and boil the kettle. Pop the skewers in a bowl of cold water and leave them to soak (this will help stop them catching and burning under the grill). Rinse the rice under cold water and tip it into a small pan. Pour 150ml boiling water into the pan and add a pinch of salt. Cover. Bring to the boil, then turn the heat down and simmer for 25 mins till the water has been absorbed and the rice is tender. Take off the heat and leave to steam in the pan, lid on, for 5 mins to finish cooking the rice.

While the rice cooks, peel and grate or crush the garlic. Pop it in a dish with 2 tbsp each tamari and honey. Slice the lime in half and squeeze in the juice from 1 half. Whisk together. Add the chicken and turn to coat. Set aside to marinate.

Trim and peel the carrots, then use the peeler to shave the carrots into ribbons. When you've peeled down to the cores, thinly slice them. Halve the cucumber widthways, then peel it into ribbons, slicing the seeded core to match the carrots. Pop the cucumber and carrots into a bowl.

Tip 1 tbsp sesame seeds into a dry frying pan. Set it on a medium heat and toast the seeds for 2-3 mins, shaking the pan, till they’re golden and start to pop. Tip the seeds into the bowl of veg.

Whisk the juice from the remaining lime half with 1 tsp olive oil and a pinch of salt. Drizzle over the veg, fold to mix then set aside.

Heat your grill to high. Halve the red pepper and scoop out the seeds and white bits. Slice it into chunks. Thread the chicken and pepper onto the skewers, keeping any marinade left in the dish.

Line a grill pan or baking tray with foil and lay the skewers on a rack set over the tray. Grill the skewers for 12-15 mins, turning them a couple of times, till they're golden brown and the chicken is cooked through.

While the skewers cook, pour any remaining marinade into a pan. Simmer for 2-3 mins till thickened and sticky. Serve the skewers hot from the grill, drizzled with the hot marinade, with the veg ribbon salad and rice on the side.