Start by cutting the eggplant into slices, as it takes a little longer to cook. Slice the zucchini and squash into even pieces. Heat a pan over medium heat and add a drizzle of oil. Toss in the eggplant first, allowing it to soften slightly before adding the zucchini and squash. Stir in the minced ginger, and chopped chilli. Cover and let soften.

Once the vegetables have started to cook down. Let them infuse their flavours for a minute before adding the cherry tomatoes. The tomatoes will break down slightly, creating a light sauce that ties everything together.

Drizzle honey over the mixture, stirring well to coat the vegetables evenly. Allow the honey to caramelise slightly, enhancing the sweetness of the dish.

While the vegetables finish cooking, prepare the pre-cooked BBQ chicken by shredding it into bite-sized pieces. Serve the vegetable mix alongside the chicken for a balanced, nutritious meal.