For the chicken: Preheat the oven to 400 degrees F. Scatter the chicken pieces into a large roasting pan. Put the ketchup, soy sauce, vinegar, five-spice powder and honey in a small bowl. Peel and finely chop the garlic and run your fingers down the length of the thyme sprigs to release the leaves and add them both along with some salt, pepper and a drizzle of oil. Give everything a good stir and pour it over the chicken pieces. Toss everything to evenly coat, then settle the chicken into a single layer and put in the oven to cook until piping hot and cooked through, about 30 minutes.
For the slaw: Meanwhile, remove the woody core from the cabbage and then slice the cabbage as finely as you can; put it into a large bowl. Peel and finely slice the red onion; halve, de-seed and finely chop the chile and throw these in along with the honey, raisins and mustard powder, if using. Spoon the yogurt in, squeeze in some lime juice and season to taste with salt and pepper. Mix everything together and set aside.
For the corn rice: Meanwhile, put on some water to boil for the rice. Pour the rice into a medium pan with a little salt and pour the boiling water to cover the top of the rice by 3/4-inch, then cover and bring back to a boil. Turn it down as low as it will go and let cook for as long as it says on the package.
Baste the chicken with the sauce.
Once the rice is ready, drain it and pour it back into the pan. Drain the sweet corn and add it to the rice with salt, pepper and a drizzle of oil. Stir together and then put the lid on to keep warm.
Divide the rice among 4 serving plates, arrange the chicken on top and spoon the slaw on the side. Rip the leaves from the coriander or parsley, scatter them over and serve.
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