Combine the miso, rice vinegar, sesame oil, honey and ginger and garlic paste in a bowl and whisk to combine to make the dressing. Pour half over the chicken thighs and set aside to marinate. You can do this the day before if you like.

Set a non-stick pan over a medium heat and, once hot, lay in the chicken thighs. Cook for 4-5 minutes on each side. The sauce will slightly blacken the chicken which will add a lovely smoky taste.

While the chicken is cooking, prep the veg. Slice the sweatheart cabbage, radishes and spring onion as finely as possible - you can do the cabbage and radishes on a mandolin if you have one. Using the heel of your knife or a rolling pin, lightly bash the cucumber while rotating then chop into even bite-sized pieces. This technique allows for the dressing to reach a larger surface area of the cucumber and get in all the nooks and crannies, which means more flavour.

Once the chicken is cooked, transfer it to a plate to rest. Then sprinkle the sesame seeds into the same pan and lightly toast. Keep your eye on these as they can burn quickly.

Once you’re ready to assemble, slice the chicken into strips and pour any resting juices into the remaining dressing, along with the toasted sesame. Add all the veg to a large salad bowl, pour over the dressing and toss to coat. Plate up the salad with the warm, sliced chicken on top. Finish with any remaining dressing and enjoy.