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Bring a saucepan of water to a boil and cook the rice according to the packet instructions.
Once cooked, drain well, rinse and set aside to cool completely.
Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan.
Drizzle with the honey and fry over a high heat until just cooked through. Remove from the pan and set aside.
Add the onion, courgette, red pepper and celery to the pan, frying them for four to five minutes whilst stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the cooled rice, soy sauce, chilli sauce and lime juice before tossing it together.
Check for seasoning and add some salt and pepper if needed before returning the chicken to the pan.
Spoon into hot bowls and serve immediately alongside some lime wedges if you wish.