Indonesian Nasi Goreng Rice

Cut the chicken breasts into pieces approximately 2 cm long and 1 cm thick. Place the cut meat into a sealable container, mix honey and soy sauce in a small bowl, and pour the resulting mixture over the meat. Stir the contents of the container, seal it, and let it marinate in the refrigerator for at least 30 minutes.

Meanwhile, peel the onion and finely chop it along with the spring onion. Peel the garlic and slice it thinly. Cut the tomato into wedges and the cucumber into thin half-slices.

After the specified time, remove the container with the meat from the refrigerator, take the meat out of the marinade, and reserve the marinade. Then, heat 1 tablespoon of oil in a large pan over medium heat, add the chicken meat to the pan, and sauté it for 4⁠–⁠5 minutes over medium heat. Afterward, remove it from the pan and set it aside. Heat another tablespoon of oil in the pan, add the chopped onion, chopped garlic, and ½ teaspoon of chili flakes, and sauté for 2⁠–⁠3 minutes over medium heat. Then, add the cooked rice and ¾ of the total amount of chopped spring onion to the pan, increase the heat to high, and sauté the entire mixture, stirring constantly, for 3⁠–⁠4 minutes until the rice is crispy. Afterward, turn off the heat, return the seared chicken breasts to the pan, add the marinade, lemon juice, and salt, mix everything, and divide the resulting mixture into 2 bowls.