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Preheat the grill to MAX and bring a large pan of water to the boil
Rinse the rice several times under cold water until it runs clear and drain
Add the water to the rice in a small saucepan with a tightly fitting lid and bring to the boil
Once boiling, cover with the lid and turn the heat down to the lowest setting. Cook for 12 minutes, turn off the heat and leave untouched for another 12 minutes
Finely slice the red onion and cover with the lemon juice and salt. Mix well with your fingers and set aside
Add all the chicken ingredients except the chicken to a large mixing bowl and whisk to incorporate
Slice the chicken thighs into 3 strips each and add to the sauce. Mix well
Spread evenly on an oven tray and cover with the sauce. Grill on max for 6-8 minutes
Season the boiling water with salt and blanch the spinach for 30 seconds before adding to iced water
Once cool, squeeze out the excess water and roughly slice through the spinach
Melt the butter in a small saucepan and gently fry the garlic until it becomes soft and begins to colour
Add in the chopped spinach and mix well. Season to taste
Pour the buttery spinach mixture over the freshly cooked rice and mix well
Spoon a portion of rice into the bottom of a bowl, top with the chicken, spoon over some sauce and finish with the pickled onions, sesame seeds, chives and a wedge of lemon