Succulent chicken thigh peices with pickled cucumber and chilli.
Chop the chicken thighs into small bite-sized chunks. Add to a large bowl.
Peel and grate the ginger. Crush the garlic cloves. Add to the bowl.
Add the soy sauce and honey to the bowl. Combine with the chicken and marinade for at least 30 minutes, ideally overnight.
Make the pickled cucumber: stir the rice vinegar, salt and sugar in a bowl until dissolved. Cut the unpeeled cucumber into 3 cm thick slices. Scoop out half of the seeds with a teaspoon to allow space for the chicken pieces to sit in.
Add the cucumber pieces to the vinegar mixture and leave to stand for 10 minutes. Pat the cucumber pieces dry with kitchen roll.
Cook the chicken in a frying pan until golden brown and cooked through.
Top each cucumber slice with a piece of cooked chicken and finely chopped red chilli.