Add olive oil, honey, balsamic vinegar, lemon juice and 1 tbsp toasted sesame seeds to a large bowl and add the chicken. Cover and marinate for up to 24hrs. The longer you're able to marinate the chicken the better but with that said, I've previously only dipped the chicken in the marinade and then immediately started the baking process and it was still delicious.

Remove the chicken from the marinade and place it in an ovenproof dish and liberally season with salt. Bake the chicken in a preheated oven for 30mins at 220 degrees Celsius/430 Fahrenheit. Set the marinating liquid in the fridge.

Remove the chicken from the oven and place the half-baked chicken in a separate dish and pour the liquid released by the chicken to the marinading liquid. Return the chicken to the ovenproof dish and continue baking for another 30mins.

Meanwhile, pour the marinading mixture to a medium saucepan and add 1/2 cup water and allow to simmer and reduce by 1/3rd. Once reduced, mix the cornstarch and remaining 2 tbsp water together and add that to the sauce. Turn off the heat and continue stirring until the sauce has thickened. Liberally season with salt and set aside - it will continue thickening as time passes.

Remove the chicken from the oven and pour or brush some of the sauce over the chicken and bake for another 15mins or until extra sticky and to your preference.

Serve in the baking dish itself or transfer to one of your choice and finish off with a sprinkle of the remaining toasted sesame seeds. You can also add sprinkle over some chopped spring onion, I was just all out.