Method

• Preheat oven to 180°C fan-forced. Wash rice under cold water and drain. Repeat process until water runs clear, then drain again and set aside.
• Heat a large saucepan over high heat. Drizzle in a little olive oil, then add rice and cook, stirring, for 2 minutes. Pour in water, coconut milk, sugar and a pinch of salt. Stir to combine, then bring to the boil, stirring, until water just reaches the top of the rice. Reduce heat to low and cover with a lid. Cook rice for a further 15 minutes or until tender. Remove from heat and fluff rice with a fork.
• Meanwhile, place coconut on a baking tray and bake for 2 minutes or until golden brown.
  
• Cut cucumber in half, then into thin diagonal slices. Finely slice shallots and radishes. Place into a bowl, sprinkle with a small amount of sesame seeds, and drizzle with sesame dressing. Toss well and set aside.
  
• Heat a large frying pan over medium-high heat. Add 60ml of oil. Once oil is hot, cook chicken for approximately 3 minutes each side or until cooked through and golden brown.
  
• Serve chicken with coconut rice, cucumber salad, mixed leaves, lime wedges, and a scatter of coconut.