Soak your bamboo skewers in water for a minimum of 30 mins, this will prevent them from burning.

Thinly slice your chicken thighs and place them into a large bowl. Roughly chop your lemongrass, onion, ginger and red chilli.

Blitz up the coriander seeds and fennel seeds in a food processor until they're roughly ground. Add the onion, garlic, ginger, lemongrass, red chilli, 75g light brown sugar, 1 tbsp of oil and 1 tsp of salt. Blend to form a paste.

Pour that mixture over the chicken and massage it well. Allow this to marinate in the fridge for at least 30 mins.

Mix the cornflour with 2 tbsp water in a bowl to make a slurry.

Combine the soy sauce, balsamic vinegar and the remaining light brown sugar in a saucepan and bring to a boil. Cook for 3 mins until bubbling and then add in your cornflour slurry. Cook for another 2 mins to thicken. Reserve the soy-balsamic glaze for later.

For the rainbow salad, thinly julienne the red cabbage and carrots, you can use a julienne peeler to make this easier. Pick off the leaves of the coriander and mint, then combine the veg and herbs with the juice of a lime, sugar and ¼ tsp salt. Crush your peanuts.

Thread your chicken onto the soaked skewers and cook on the BBQ for 10 mins until charred and cooked through. Alternatively, you can pop them under a hot grill.

Serve on rainbow salad, a drizzle of the balsamic glaze and a sprinkling of crushed peanuts.