Photograph: Jonathan Lovekin
Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken drumsticks in a roasting tin, squeeze over the lemon juice, pour in the olive oil and scatter over the rosemary. Roast for about 35-40 minutes till the chicken is golden.
Trim and finely shred the spring onions. Shred the chillies, discarding the seeds. Peel and shave the carrots into thin curls with a vegetable peeler. Finely slice the pak choi. Put all the vegetables in a serving bowl.
Mix the groundnut and sesame oils, stir in the mirin and the toasted cashews. Season to taste. Add to the vegetables and toss lightly. Remove the chicken from its bones, shred thickly then toss with the vegetables and dressing.
Get ahead: make the dressing up to few hours ahead.
Kitchen secret: if you are sure everyone is up for chillies, slice them quite finely, if not, keep the slices larger so they can be removed by anyone who doesn't like them.