Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
Combine the rice vinegar, soy sauce, sesame oil, sugar and ginger in a bowl, mix in the carrots.
Whisk the soy sauce, water and sesame oil in a bowl. Mix in the honey, ginger and garlic.
Heat the oil in a non-stick frying pan. Brown the chicken in batches over a medium heat for approx. 5 mins. on each side, remove from the pan. Pour the sauce into the same pan, return the chicken to the pan and reduce for approx. 5 mins. Serve the chicken and the sauce with the rice and salad.