Season the diced chicken breast with salt, smoked paprika, garlic and onion powder, and black pepper
Dip the seasoned chicken in whisked eggs
Coat the chicken in potato starch (approximately 55g will stick to the chicken)
Fry the coated chicken in light butter until golden and cooked through
Cook the white rice in chicken bone broth with chicken stock powder until tender (approximately 960g cooked from 350g uncooked)
Mix the fried chicken with honey, hot sauce, and a squeeze of lemon juice
Add cayenne pepper to taste
Serve the honey hot sauce chicken over the rice
Top with sesame seeds and sliced spring onion if desired
