Place the rice in a sieve and rinse under cold water until the water runs clear.

Transfer to a pot and add double the volume of cold water (e.g., 1 part rice → 2 parts water)."

Bring to a boil over medium heat, then reduce to low heat. Cover with a lid and simmer for ~15 minutes per cup of rice until the water is absorbed.

Turn off the heat and let rest covered for 5 minutes. Fluff with a fork; weigh out 200 g cooked rice per portion.

Cube the chicken into bite-size pieces. Heat 1 tsp olive oil in a non-stick pan over medium heat.

Add the cubed chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked (internal temp 75°C)."

Add bell pepper and carrot. Stir-fry for 4–5 minutes until slightly softened but still crisp.

In a small bowl, mix garlic, soy sauce, honey, and lemon juice. Lower the heat and pour the sauce over the chicken and vegetables.

Stir continuously for 2–3 minutes until the sauce thickens and coats everything.