Marinate the chicken

• Whisk the soy sauce, olive oil, honey, garlic, lemon juice, paprika, black pepper and salt in a bowl.
• Add the chicken pieces and coat well.
• Cover and let marinate in the fridge.

Cook the rice

• Rinse the rice until the water runs clear.
• Simmer in salted water until tender, then fluff with a fork.

Sear the chicken

• Heat a pan over medium-high heat.
• Cook the marinated chicken until golden and cooked through, turning occasionally.

Assemble the bowls

• Spoon the rice into bowls.
• Top with the chicken, cucumber, carrot and spring onion.
• Sprinkle with sesame seeds and serve.