Zest and juice the lime into a bowl. Add the soy sauce, a pinch of salt and 1 tsp of black pepper. Stir to combine, then add the chicken thighs and toss to coat. Set aside to marinate while you prep the rest.

Set a heavy-bottomed frying pan over a medium-high heat. Once hot, lay the chicken thighs into the pan and cook for 10 mins on one side without moving. Flip and cook for another 4–5 mins until nicely golden and cooked through. Set aside to rest.

For the satay sauce, mix the peanut butter, sriracha, soy sauce, lime juice, honey and water in a bowl until smooth. If it’s too thick, loosen with another splash of water. Taste and adjust — you want a good balance of zing and heat.

Strip the kale into a large mixing bowl, then add a good pinch of salt and a drizzle of olive oil. Massage with your hands for about a minute until softened. Drain the butter beans and stir them through. Heat the grains following pack instructions and tip into the bowl.

Trim and thinly slice the spring onions, separating the whites and greens. Add the whites to the bowl with a splash of the dressing and toss to combine.

Slice the rested chicken.

Divide the kale and grain salad between bowls or containers. Top with the sliced chicken, drizzle over the remaining dressing and finish with the spring onion greens, sliced chilli (if using) and a lime wedge for squeezing.