Peel and grate or crush the garlic. Add it to a dish with 2 tbsp each tamari and honey and 1 tbsp brown rice vinegar (roughly half the jar). Whisk together. Add the chicken. Turn to coat. Set aside to marinate while you cook the rice and prepare the salad.

Tip the rice into a bowl. Cover with cold water and swish a few times till the water goes cloudy. Drain, rinse well and tip into a small pan.

Pour in 150ml boiling water. Add a pinch of salt. Cover. Bring to the boil, then turn the heat right 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.

While the rice cooks, trim and peel the carrots. Use a vegetable peeler to peel off thin ribbons till you’re left with a slender core. Finely slice the core and put both in a bowl. Halve the cucumber, then peel into thin ribbons right down to the seeded core. Finely slice the core and add both to the carrots.

Measure out 1 tbsp sesame seeds and add to a dry frying pan. Place over a medium heat. Toast for 2-3 mins, shaking the pan, till they’re golden and start to pop. Add to the veg.

Whisk the remaining 1 tbsp brown rice vinegar with 1 tsp oil and a pinch of salt to make a dressing. Add to the veg. Toss everything to mix well. 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 skewers, keeping any marinade left in the bowl.

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

While the skewers cook, pour the marinade into a pan. Simmer for 2-3 mins till piping hot and a little thick and sticky. Serve the skewers hot from the grill, drizzled with the hot marinade, with the salad and rice on the side.