Before you start, bring a full kettle to the boil.
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and set aside. Combine honey soy ginger sauce ingredients together in a small bowl.
Place vermicelli in a medium, heat-proof bowl and cover with boiling water. Leave to steam for 5 minutes. Drain and return half to bowl. Set remaining half aside. This is leftover.
Heat oil in a medium fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Remove chicken from pan. Add water measure to deglaze pan, followed by honey soy ginger sauce and sesame seeds. Bring to a simmer and remove from heat. Slice chicken, add back to pan and stir to coat in sauce.
Meanwhile, prep carrot, bok choy, cucumber and capsicum. Add to bowl with cooked vermicelli, along with remaining salad ingredients. Toss and season to taste with salt and pepper.
To finish, prep mint.
Serve vermicelli salad topped with chicken, sauce from pan and mint.