Preheat oven to 180 degrees C (Fan forced) or 320 degrees F.
Brown off chicken: Coat chicken thighs in flour and shake off the excess
Heat a large pan on the stove on high heat, add the oil and brown the chicken thighs off making sure to get a good amount of colour all over.
In a large oven roasting tray, place all the chicken thighs.
Asian Marinade: In a bowl, add all the marinade/glaze ingredients and whisk until combined, and drizzle HALF the over the chicken thighs.
Bake: Bake in the oven for 20 minutes or until cooked through. (To test if cooked through, pierce with s skewer)
Heat the remaining sauce in a pot on low heat for 5 minutes, then set aside.
Meanwhile, make the herb rice: add the cooked rice and all ingredients to a bowl and mix together.
Serving Up: Divide rice equally among plates, and top with chicken, sesame seeds and shallot. Drizzle over remaining sauce from the pot that was heated on the stove. Add a squeeze lemon if desired.