Preheat the oven to 220°C/200°C fan. Soak 12-14 bamboo skewers in a small tray of water (you can also make this dish without skewering the chicken, so this step is optional). Pour half of the satay sauce into a medium mixing bowl. Add in 640g mini chicken fillets, 2 tbsp soy sauce and mix well.

Weave the now coated mini fillets onto the soaked skewers (one per skewer is about right) and place onto a non-stick tray. Place the chicken into the preheated oven to cook for 15 minutes until cooked through and golden. Turn once during cooking. You can also cook your chicken on a griddle pan if you prefer.

Cook the sticky rice now according to the packet instructions.

Peel 1 cucumber. Deseed and cut into half moons. Place the cucumber into a small bowl and add 1 finely sliced red chilli (use less if you'd prefer it less spicy), 1 tbsp sugar, 3 tbsp rice wine vinegar and a pinch of salt. Stir well and leave to marinade.

Into the half-filled satay jar add 2 tbsp soy and 2 tbsp sweet chilli sauce along with 2 tbsp water. Shake well then pour the contents into a small pan and gently heat through. Once cooked, divide the rice between 4 plates. Serve the cooked chicken with the cucumber salad. Add a wedge of lime on each plate and extra satay sauce as a dip on the side.