In a bowl, combine hoisin sauce, honey and soy sauce. Add the chicken thigh fillets and massage the marinade into the chicken until well coated.

In a separate bowl, toss the broccoli with soy sauce, vinegar and hoisin sauce until evenly coated.

Place the chicken into the air fryer and cook at 180°C for 12–15 minutes, or until cooked through and caramelised on the edges.

Heat a pan over medium heat and cook the broccoli with its sauce for 5–7 minutes, stirring occasionally, until tender but still slightly crisp.

When the chicken is almost cooked, sprinkle over the sesame seeds and return to the air fryer for the final 2–3 minutes.

Serve the chicken over rice with the saucy broccoli and steamed corn on the cob on the side. Spoon over any extra pan juices for extra flavour.