Preheat the oven to 200°C/180°C fan forced. Place chicken nuggets on an oven tray and bake for 15 minutes or until golden brown. Place onion in a bowl of iced water in the fridge for 10 minutes or until onion curls

Meanwhile, heat sesame oil in a small saucepan over medium heat. Add curry powder and flour and cook, stirring for 2 minutes or until fragrant. Pour in chicken stock and soy sauce. Cook, stirring regularly, for 5 minutes or until sauce boils and thickens. Remove from heat

Spoon rice into serving bowls. Top with chicken nuggets, cucumber and carrot. Drizzle with the sauce and serve sprinkled with green onion curls