Peel and dice the onion and place it into the Ninja Foodi cooking pot. Place it on sauté, add the olive oil and sauté for about 2 minutes once hot, and then press cancel.

Add the stock to deglaze the cooking pot, add the brown rice and then use the back of a wooden spoon to push down any bits of brown rice that are out of the water to avoid crispy bits of rice. Then place the lid down, set the valve to sealing and cook for 18 minutes followed by 5 minutes of natural pressure release.

In the meantime create a production line with a bowl for the flour, one for the beaten egg and a third with the panko breadcrumbs. Season the chicken with salt and pepper, then the Chinese 5 spice and the cumin.

Add the chicken to the flour, then the egg and then finally in the breadcrumbs. Make sure they are fully coated in each.

When the pressure cooker is done, remove the rice and transfer to a serving dish. Add the salad to the dish and dressing too and set aside. Also mix together the coconut milk with the katsu curry paste and add to a ramekin.

Place the air fryer basket into the Ninja Foodi, carefully add the chicken, set the temperature to 180c/360f and the time to 20 minutes, after 15 minutes add the sauce as this will warm it through.

Then slice the chicken and serve with the brown rice and the salad, then drizzle with the katsu curry sauce before serving.