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Heat the grill to high. Combine the tamarind, honey, half the vinegar and fish sauce in a small bowl. Set aside.
Season the chicken breasts with salt and pop a large frying pan over a medium-high heat. Add a glug of oil and lay the chicken breasts into the pan. Sear for 6-7 mins on one side until the chicken has started to pick up some colour. You want to cook the chicken breasts 80% of the way through on this side, before flipping them over.
Once flipped, pour in the tamarind sauce and spoon over the chicken. Keep the pan on the heat and keep basting the chicken with the glaze. As the glaze reduces, it will cling to the chicken. Once the glaze is really coating the chook, sprinkle over the sesame seeds and slide under the grill for 4-5 mins until sticky and gnarly. Pull the chicken out of the pan and rest it for 5 mins.
Heat the rice following pack instructions, then set aside. Coarsely grate the carrots and chuck them into a mixing bowl. Finely chop the spring onions and coriander and get those in with the carrots. Add the coconut and remaining vinegar. Season with salt and toss into a quick carrot and coconut salad.
Divide the rice between warm bowls and add a handful of carrot salad. Cut the chicken into slices and divide between the plates. Spoon over the extra glaze and get stuck in.