Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep ginger and add to a large bowl with first measures of curry paste and coconut cream, honey and salt. Mix to combine. Pat chicken dry, add to bowl and toss thoroughly to coat.
Spread chicken in a single layer on 1-2 lined oven trays. Bake for 25-30 minutes, until golden and sticky and chicken is cooked through. Swap trays halfway through cook time to ensure even cooking.
Combine rice, water measure, second measure of coconut cream and salt in a medium pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Prep spinach and set aside.
Prep cabbage and carrot. Combine in a large bowl with sesame seeds, mayonnaise, second measure of curry paste and soy sauce. Season with salt and pepper.
Prep lime. Stir spinach through cooked rice. Toss chicken in cooking sauce and sprinkle with crispy shallots.
Serve rice with chicken, slaw and lime wedges on the side for squeezing.