Pre-heat the oven to 180°C. Grease and line a 2lb straight-sided loaf tin with nonstick baking paper. Sift together the flour, salt, ground ginger and bicarbonate of soda into a large mixing bowl. Cream together the butter and caster sugar in a separate mixing bowl using an electric hand-held whisk until pale and fluffy in appearance. Beat in the honey and Golden Syrup until incorporated, then beat in a couple of tablespoons of the flour mixture. Add the egg and beat in well. Fold in the remaining flour mixture until incorporated, then follow with the milk until you have a smooth, even batter. Spoon into the prepared loaf tin and bake for 35-45 minutes until springy to the touch. Remove and allow to gingerbread to cool in the loaf tin for 10 minutes before turning out. Allow to cool completely on a wire rack. Preheat the grill to hot. Heat the sesame oil in a wok over a moderate heat until hot. Stir-fry the chicken strips for 2-3 minutes, then sprinkle over the sugar. Allow the sugar to dissolve, then add the soy sauce, stir well and cook over a reduced heat for a few minutes. Slice into a thicker section of chicken to ensure there is no pink and the meat is cooked through. Remove from the heat. Thinly cut the gingerbread into slices. Arrange on baking trays and grill for 1-2 minutes on both sides until toasted. Spoon the chicken and sauce from the wok onto serving plates. Place the toasted slices of gingerbread to the side of the chicken. Sprinkle the sesame seeds on top of the chicken and garnish with a sprig of thyme before serving.