Peel and grate or crush the garlic and pop it in a large dish. Halve the chilli, scrape out the seeds and white pith, and finely chop the chilli (jalapeño chillies are hot, so for a milder heat just use half the jalapeño). Pour in 1 tbsp each tamari and sesame oil and stir to mix everything together.

Add the boneless chicken legs to the dish and turn them a few times to coat. Set aside to marinate for 10 mins.

While the chicken marinates, fill your kettle and boil it. Rinse the rice under cold water then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently cook for 25 mins till the rice is tender and has absorbed all the water. Take off the heat and leave the rice in the pan, lid on, so it can steam for 5 mins and finish cooking. The rice should keep warm in the pan for up to 15 mins.

While the rice cooks, make the plum relish. Halve the plums and scoop out the stones, then roughly chop the plums and pop them into a bowl.

Peel and halve the red onion. Finely chop 1 half and add it to the plums. Finely grate in the lime zest and squeeze in the juice. Roughly chop the coriander, leaves and stalks, and add it to the salsa. Add a pinch of salt and pepper and stir to mix. Set aside.

Warm a large frying pan for 2 mins over a medium-high heat. Lift the chicken legs out of the marinade, shake off any excess, then add them to the frying pan, skin-side down. Fry for 5-6 mins till the chicken is dark golden brown underneath. Turn over and fry for another 5-6 mins. Lift the chicken out of the pan, pop onto 2 warm plates and leave to rest for 2 mins.

Fluff the rice up with a fork and divide it between the plates. Add a few spoonfuls of the plum relish and the salad leaves. Drizzle the warm pan juices over the chicken and serve.