In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.

Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. Reduce the heat to low and add the garlic and cook for about one minute, until softened and fragrant. Remove the saucepan from the heat.

Add the miso, mirin, vinegar and tamari and whisk until incorporated and smooth. Set aside.

Pat the chicken dry with paper towel and place in a large bowl. Season lightly with salt and then pour in about half of the miso sauce. Toss to combine and set it aside for 30 minutes, up to one hour.

Thin the remaining miso butter sauce with water, using about one to two tablespoons of water to reach your desired consistency.

Preheat the oven to 425ºF.

When ready to cook, place the chicken on a large rimmed baking sheet. Scatter the sweet potato beside the chicken and drizzle with a bit of avocado oil and season with salt and pepper. Transfer to the oven and cook for 22 to 24 minutes, until the chicken is cooked through and the sweet potato is soft and fork tender.

Drizzle the broccolini with oil and season with salt and pepper. Place on a separate baking sheet and transfer to the oven for the remaining 13 to 15 minutes, until fork tender and a little crispy.

While everything is baking, heat a small nonstick skillet over medium-low heat. Add the sesame seeds and cook, swirling the skillet often, until golden and toasted, about three to four minutes.

Plate the rice, chicken and veggies and garnish with sesame seeds and cilantro. Serve with extra miso sauce on the side, or drizzle over everything.