Season: Cut each chicken breast in half horizontally to form 4 steaks total. Sprinkle each side with salt, pepper and rice flour, shaking off excess.

Pan-fry: Heat oil in a large skillet over high heat. Add chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then remove to a plate.

Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.

Garlic and ginger: Add garlic and ginger, cook for 15 seconds.

Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden.

Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce and honey, stir well, scraping the base of the pan to dissolve all the golden bits into the liquid.

Simmer for 2 minutes until it reduce to a thick syrup. Add lime juice, then simmer for a further 30 seconds until it thickens back to a thick syrup.

Coat chicken: Turn heat off. Return chicken to pan, turning to coat in sauce.

Serve chicken, topping with remaining sauce in skillet, garnished with green onions, sesame seed and extra lime wedges, if desired.