Step 1 Preheat oven to 200°C. Place metal baking tin in oven to heat.
Step 2 Steam or microwave pumpkin, until just tender. Meanwhile, combine garlic, 5-spice powder, honey, soy sauce and plum sauce in a medium bowl. Add chicken and carrot and toss until well combined.
Step 3 Cut four 30cm x 50cm pieces of foil. Place in the centre of each piece of foil a 15cm x 15cm square of baking paper. Place steamed pumpkin, broccoli and bok choy into the centre of the baking paper. Top vegetables in each parcel with one-quarter of the chicken mixture. Fold the paper into a parcel, then the fold the foil around it, so that the cooking juices cannot escape. Repeat to make 4 parcels.
Step 4 Place parcels into heated baking tin, on the top shelf, and cook for 25–30 minutes, or until chicken is cooked and vegetables are tender (you can check by opening the parcel carefully). Top with coriander and serve with steamed rice.