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Add the chicken to a shallow bowl. Pour over the tamari, honey, sesame oil, garlic and ginger. Season with black pepper and toss to coat. Leave to marinate for a minimum of 10 minutes, turning half way through.
While the chicken is marinating, prepare the fried rice. Heat the olive oil in a large fry pan or wok over a medium-high heat. Add the garlic and leek. Season with a pinch of sea salt and sauté for 2–3 minutes or until fragrant.
Add the broccolini and peas to the pan. Sauté for 3–4 minutes or until the broccolini is bright green.
Add in the cooked brown rice. Stir to combine before adding in the tamari and sesame oil. Cook for 1–2 minutes or until the rice is heated through.
Place the chicken pieces in the air-fryer basket. Air-fry at 200°C or 390°F for 8 minutes. Alternatively, you can cook the chicken pieces in a frying pan over a medium heat until cooked to your liking.
To serve, divide the green fried rice between three plates. Place the avocado and chicken bites on top followed by a sprinkle of sesame seeds. Finish with a drizzle of chili oil, if desired.
Any leftovers can be stored in the fridge in an airtight container for up to 2 days. Reheat before serving.