Dice chicken thighs into little chunks. Throw into a bowl. Grate in a red chilli, your clove of garlic and a large knob of ginger. Add your honey, 3 tbsp of soy sauce and half a can of coconut milk.

Add a splash of olive oil and mix everything together. Cover and leave in the fridge for 10 minutes to marinate.

Chop your coriander and cucumber into small chunks and add to a big bowl.

Dressing time. Into a bowl, add the peanut butter, a tbsp of soy sauce, the juice of a lime, coconut milk and sugar. Keep mixing until you have a smooth, perfect-for-pouring consistency.

Chicken time. Fry your chicken in batches until it’s cooked through and sticky – pour all of the marinade juices into the pan while cooking.

Chop your romaine lettuce into small pieces.

Assembly time. Place the chicken on top of the salad then your coriander and cucumber alongside an extra red chilli if you like it spicy. Scatter a large handful of chopped peanuts over the top, and then pour your peanut butter dressing over everything. Mix together and enjoy.