In a medium mixing bowl add the teriyaki sauce, the lime juice, salt and pepper. Add skinned and boned chicken thighs and coat well. You can do this up to 24 hours in advance if you wish.

Grate the carrots, slice the spring onions and mange tout. Place the mange tout into a bowl and cover with boiling water. Leave to one side while you cook the chicken.

Heat a large frying pan on a medium-high heat. Add the oil and when hot, lay in the marinated chicken. Cook for 5 minutes before turning the chicken over and cooking for a further 5 minutes. Add a splash of water if you feel the chicken is sticking or over-colouring. This will reduce the heat in the pan, keep the chicken tender and create a nice sauce. Once the chicken is cooked all the way through and nicely caramelised, turn off the heat. Allow the chicken to rest in the pan with all its juices.

Heat the cooked white rice as per the packet instructions and divide between 4 bowls. Slice the cooked and rested chicken and distribute between the 4 bowls. Drizzle over any resting juice that may be left in the pan. Drain the mange tout. Top the rice and chicken with the grated carrot, sliced mange tout, sliced spring onion and a generous portion of spicy kimchi. Drizzle with the remaining teriyaki sauce and serve.