Stir together all of the seasonings (yuzu-kosho, white miso, caster sugar and lime juice) until no lumps of miso remain and the sugar dissolves. Add a little less yuzu-kosho, if you are cooking for kiddies or aren't a huge fan of heat. Rub this all over the chicken and leave to marinate for at least 30 minutes, but ideally overnight.

Heat the grill to high and position an oven rack about 5–6 inches from the grill. Line a baking sheet with foil and place the chicken thighs on it, skin side down. Grill for about 10 minutes, then turn the chicken over and grill for a further 10-15 minutes, or until the skin is lightly blackened and the thighs are cooked through. Alternatively, these can be cooked over charcoal, with the grill plate positioned about 6 inches above the coals to reduce burning.

Rest for 5 minutes while you heat the rice, according to the packet instructions, before slicing and serving along with some sliced cucumber and ribbons of carrot, if you wish and a generous squeeze of lime juice.