Honey-Gochujang Chicken Poke Style Bowl

a) Lay the chicken thighs flat onto a baking tray, then drizzle with oil and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) When the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While the chicken roasts, boil a half-full kettle.

b) Pour the boiled water into a medium saucepan and bring to the boil. Boil the egg (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.

c) While the eggs boil, peel and grate the garlic (or use a garlic press).

a) In a small saucepan, combine the garlic, gochujang, remaining honey, butter and water for the sauce (see pantry for both amounts). Bring to a simmer on medium heat and cook until slightly thickened, 1-2 mins. Remove from the heat and cover to keep warm.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5 cm thick slices.

a) Once cooked, remove the chicken from the oven and transfer to a bowl.

b) Use two forks to shred the chicken as finely as you can, then stir through the honey-gochujang sauce.

c) Remove the eggs from their shells and cut in half.

d) Cook the rice according to pack instructions. Once hot, divide between 2 serving bowls and stir through the lime zest.