For the chicken:

Place chicken thighs in a mixing bowl. 

Add the hoisin, soy sauce, garlic, ginger and Cape Herb & Spice Chinese 5 Spice Seasoning. 

Mix well. 

Cover the bowl with cling film and marinate in the fridge for 2 hours or overnight. 

Oven cooking instructions:

Preheat oven to 200˚C with the fan on. 

Place chicken thighs onto a baking tray lined with baking paper. 

Spoon over all residual marinade. 

Bake for 15-20 minutes until the chicken is cooked through. 

Remove from the oven and set aside to rest.

Air fryer cooking instructions:

Preheat air fryer to 180˚C.

Coat the basket with olive oil cooking spray.

Place thighs in air fryer basket and spoon over residual marinade. 

Cook for 12-14 minutes until the chicken is cooked through. 

Remove from the air fryer and set aside to rest. 

For the brown rice:

Add rice, water and Cape Herb & Spice Salt to a medium sized pot.

Cover and bring to a boil.

Turn the heat down to a simmer and simmer for 30-40 minutes or according to package instructions until tender. 

Switch off the heat and allow rice to steam for a few minutes.

Uncover and fluff with a fork.

Leave to cool. 

To assemble the salad:

Combine mixed leafy greens, cucumber and radish. 

Divide between 4 bowls. 

Add the brown rice and then top with sticky five spice chicken. 

Sprinkle the chicken with sesame seeds and sprinkle the bowls with spring onions. 

Season the salad with a little Cape Herb & Spice Salt and Pepper. 

Drizzle each bowl with fresh lime juice and serve!