Put the flour, egg and breadcrumbs in three separate bowls. Roll each chicken thigh first in the flour, then in the egg and finally in the breadcrumbs.

Place crumbed chicken on a plate, cover and refrigerate while you make the curry sauce.

Add a splash of oil to a medium saucepan and cook the onion, garlic & ginger for a couple of minutes until softened.

Add the flour and curry powder and cook for another minute while stirring continuously.

Slowly add the chicken stock, then stir in the soy sauce and honey. Simmer for about 15 minutes or until the sauce has reduced and thickened a little.

Meanwhile, preheat the oven to 180C/355F. Line a baking tray with baking paper and place a wire rack on the top if you have one.

Heat up about 2 tablespoons oil in a frying pan, then fry the chicken for a few minutes on each side until golden. Place on the wire rack on the baking tray, then finish off cooking in the oven for 20 minutes. [If you prefer to cook your chicken in an air fryer, skip this step and refer to recipe notes for cooking instructions]

Cook the rice according to packet instructions while chicken is baking. When the sauce is ready, blend it with a handheld blender or in a food processor until smooth. Then pour back into the pan and re-heat ready to serve.

Slice each crispy chicken thigh into about 4 thick slices length-wise, then serve over rice. Drizzle a little sauce over each dish. Serve with the crispy lettuce leaves and extra sauce on the side.