Chicken Rice Bowl with Pickled Salad

1. Slice chicken thighs into bite-sized pieces and place in a bowl.

2. Marinate the chicken with soy sauce, rice vinegar, honey, minced garlic, grated ginger, salt, and pepper. Mix well and set aside.

3. Shave carrots into ribbons with a peeler. Slice a cucumber. Chop green onions and cilantro. Combine in a salad bowl.

4. In a small bowl, whisk together dijon mustard, minced garlic, grated ginger, rice vinegar, soy sauce, honey, salt, and pepper to create the dressing.

5. Pour the dressing over the salad, toss to combine, and sprinkle with sesame seeds.

6. Rinse basmati rice thoroughly with water.

7. In a pan, heat oil and sauté the white parts of the green onions.

8. Add the rinsed rice to the pan and toast briefly. Pour in water, bring to a simmer, cover, and cook until the water is absorbed.

9. In a separate pan, heat oil and cook the marinated chicken until browned and cooked through.

10. Sprinkle sesame seeds over the cooked chicken.

11. Fluff the cooked rice.

12. Assemble the bowl by plating the rice, then adding the chicken and the pickled salad on top. Garnish with more green onions.