Sweet Chilli Chicken & Garlic Rice bowl

Ingredients
Sweet chilli chicken:
500g boneless & skinless chicken thighs
1 tbsp oil
¼ cup sriracha sauce 
¼ cup sweet chilli sauce 
¼ cup mayonnaise 
1 tsp Supreme Cumin Powder 
1 tsp Supreme Chilli Powder 
1 tsp Supreme Smoked Paprika Powder 
1 tbsp rice wine vinegar 
Salt to taste 

Garlic rice:
1 ½ cup Lubna Sella Rice 
40g butter
2 cups chicken stock 
2 tbsp Supreme Garlic Paste 
Salt to taste 

Garnish: 
Thinly sliced cucumber.
Supreme Black Sesame Seeds
Supreme White Sesame Seeds 
Sliced spring onions 

Method
Marinate the chicken: Add oil, sriracha sauce, sweet chilli sauce, mayonnaise, cumin powder, chilli powder, smoked paprika powder, rice wine vinegar and salt into a bowl. Mix well until combined. Add chicken thighs into the marinade and mix well. Cover and marinate overnight in the fridge. 

Cook the chicken: preheat the oven at 200°c. Place the marinated chicken onto a lined baking tray. Bake in the oven for 25- 30 minutes or until fully cooked. Rest the chicken for 7 minutes then slice.

Cook the garlic rice: heat a pan over medium-high heat. Add butter and once melted add garlic paste. Stir well and cook until golden brown. Add the washed rice and mix until well combined. Add chicken stock and salt (if needed). Mix well and bring to a boil. Once the water comes to a boil, reduce the heat, cover and cook for 10 minutes or until the water on the surface has evaporated. Uncover and gently stir the rice. Cover again and cook over low for another 10 minutes. Then remove the pot from the heat and set aside to rest for 5 minutes. Uncover and fluff up the rice.

Assemble the bowl: add a layer of garlic rice in a bowl. Top with sliced chicken and sauce from the tray. Add sliced cucumber and garnish with spring onions and black and white sesame seeds.