Butterfly the chicken breasts by slicing them horizontally three-quarters of the way through and opening them out flat.
Marinate the chicken in a bowl with sesame oil, vegetable oil, soy sauce, garlic, lemon zest, lemon juice, salt, and pepper.
Mix the honey with the remaining sesame oil in a separate bowl.
Cook the chicken on a hot griddle pan for 2 to 3 minutes per side, brushing with the honey mixture.
Rest the cooked chicken for 2 minutes.
Heat a wok with groundnut and sesame oil, then scramble the beaten eggs for 1 to 2 minutes.
Add soy sauce, spring onions, and 50g of peas to the wok and cook for 1 minute.
Add 150g of cooked rice to the wok and stir-fry for 3 to 4 minutes until hot.
Stir the chopped coriander through the rice.
Serve the rice topped with sliced chicken strips and lime wedges.