To make baby bokchoy: halve the baby bokchoy lengthwise. Brush with sunflower oil.

Preheat the steam grill on medium/high heat. Once hot, reduce to medium heat and place the baby bokchoy in the opposite direction of the ridges. Grill for 2 minutes, or until grill marks appear.

Add chicken stock and place the lid on the steam grill. Cook for 5 minutes. Flavor with pepper and salt. Finish with roasted sesame seeds.

To make chicken: peel and clean the garlic. Slice as thin as possible. Peel the ginger and cut into thin julienne sticks.

In a large bowl, mix the soy sauce, sugar, juice of half a lime and corn starch. Add the chicken thighs and marinate for 30 minutes.

Preheat the steam grill on medium to high heat. Once hot, reduce to medium heat and now place the chicken thighs on the grill. Strain the marinade and place the ginger, garlic, and chile flakes on the chicken thighs.

Grill the chicken thighs, turning once until grill marks appear. Add the chicken stock and place the lid on the steam grill. Cook for 8 minutes, or until cooked to liking.

Clean the spring onions, slice as thin as possible, and set aside. Remove the cilantro leaves from the stem and mince roughly. Set aside.

To serve: place chicken thighs on a plate and finish with spring onion and cilantro. Serve with grilled baby bokchoy and white rice on the side