How to make it
In a freezer bag add the chicken thighs, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and grated ginger. You can marinate this overnight, or just as long as you can. The longer the better.
Make your cucumber topping by making cucumber ribbons and mixing them in a bowl with rice vinegar, honey, salt and sesame seeds. Toss that together and set aside.
Grill the chicken until crispy and cooked through. Set aside to cool before slicing.
Make your rice bowl by adding cooked brown rice, topped with cucumber ribbon salad, sliced chicken, avocado (optional), fresh chopped scallions and sesame seeds.
You can drizzle more Lee Kum Kee Panda Brand Premium Soy Sauce over the top, or teriyaki sauce.