The tiny chefs spring into action: one brushes golden glaze over the chicken’s skin in smooth strokes, another sprinkles herbs from a pouch, shaking it overhead. The lemon slice slowly rolls into place with help from two pushing chefs. Steam wafts up from the hot chicken, rising in curling tendrils. In the background, another chef flips a butter cube into a skillet larger than themselves, which sizzles on contact.
