Cut chicken into strips and transfer into a bowl. Add 1 tablespoon chopped garlic, 1 teaspoon chilli flakes, 1 tablespoon oil and salt and mix well. Add1 tablespoon soy sauce, mix and set aside to marinate for 10-15 minutes.
Heat orange juice in a non-stick pan and cook till reduced.
Heat 1 tablespoon oil in a non-stick pan. Add 1 tablespoon chopped garlic, mix and sauté till golden. Add rice, salt, ½ teaspoon chilli flakes, 1 tablespoon chopped spring onion greens and remaining soy sauce, toss to mix and cook for a minute.
Insert marinated chicken onto satay sticks.
Heat 1 tablespoon oil in a non-stick grill pan. Place lemon and carrots and cook on both sides till grill marks appear on them. Transfer on a plate.
Place the prepared satay sticks in the same grill pan and cook equally till chicken is done. Sprinkle some water over, cover and cook for a minute. Transfer onto another plate.
To prepare the sauce, heat remaining oil in a non-stick pan. Add ginger, mix and sauté for 30 seconds. Add remaining garlic, mix and sauté till garlic turns golden. Add halved shallots and toss to mix.
Add the reduced orange juice, adjust some water and mix well. Add honey and mix well. Add salt and remaining chilli flakes, mix and cook for a minute.
Add remaining spring onion greens, mix and switch off the heat.
Place a ring mould on a serving platter. Fill in some prepared rice and press to flatten it. Top with grilled lemon and carrot, demould and place the skewered chicken on side. Drizzle some prepared orange sauce over and serve hot.