Preheat the oven to 425° F.

Add the dates to a bowl and cover with boiling water. Cover the bowl with a plate and let the dates soften while you prepare the chicken, about 10 minutes.

In a large bowl, toss chicken with cornstarch until evenly coated. Add in coconut cream and 1 tbsp soy sauce, tossing to combine. Spread the chicken evenly on to a sheet pan and bake for 15-20 minutes or until golden brown and cooked through.

To a blender add soaked dates + 1/4 cup of the soaking liquid, remining 1/4 cup of soy sauce, garlic, honey, lime juice and sesame oil. Blend until smooth, scraping down the sides as needed.

When finished baking, toss the chicken with the date glaze and serve over coconut lime rice with fresh basil.

Coconut Lime Rice

To a lidded pot, add rice, coconut milk, salt and 1 1/4 cups of water. Bring to a boil then reduce the heat to low and cover. Cook undisturbed for 12-15 minutes or until all the liquid has been absorbed.

Remove from heat and stir in lime zest. Serve warm.