Instructions:
- Start the Rice: Combine rinsed rice, 1 ¾ cups liquid, and ½ teaspoon salt in a medium saucepan. Bring to a vigorous boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing.
- Prepare and Sear the Chicken: Season the chicken breasts generously on both sides with salt and black pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken in the pan and sear for 4–5 minutes per side until deeply golden brown and cooked through (165°F/74°C). Remove chicken from the pan and set aside on a warm plate.
- Sauté Garlic: Turn the heat in the skillet down to medium-low. Add minced garlic to the pan drippings and sauté for 30 seconds until fragrant—do not let it burn.
- Prepare the Glaze Base: In a small bowl, whisk together the Dijon mustard, honey, vinegar, soy sauce, and the ¼ cup of liquid for the glaze.
- Thicken the Sauce: In a separate tiny bowl, mix the cornflour with 1 tablespoon of cold water to create a smooth slurry. Pour the main sauce mixture into the simmering pan. Bring to a gentle simmer, then whisk in the cornflour slurry quickly. Simmer for 1 minute, whisking constantly, until the sauce thickens to a sticky consistency.
- Finish the Dish: Return the seared chicken breasts to the pan. Turn to coat them thoroughly in the hot glaze and cook for 1 minute to warm through.
- Serve: Divide the fluffy rice among serving plates. Top generously with the glazed chicken and spoon any remaining pan glaze over the top.