In a large bowl, toss the chicken pieces with the cornflour, salt, and pepper until evenly coated.

Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, reduce the heat to medium. Add the soy sauce, rice vinegar, hot sauce, honey, tomato purée, garlic, ginger, and chilli flakes. Stir and simmer for 2–3 minutes until the sauce slightly thickens.

Return the cooked chicken to the pan and toss well to coat in the sauce. Simmer for a further 2 minutes until everything is glossy and heated through.

Divide the chicken between four plates. Top with sliced spring onions and sesame seeds. Serve with steamed broccoli or other greens for a balanced, low-carb meal.