For the chicken: Mix everything together and marinate 30 minutes–overnight. Grill or cook on a @traegergrills until chicken reaches 165°F. Let rest, then slice.
For the broth: Heat a little avocado oil in a pan. Sauté ginger and green onion until fragrant. Add broth and soy sauce, then taste and adjust.
To Assemble: Add rice to a bowl, top with sliced chicken, and ladle over warm broth. Finish with veggies, lots of green onion, and chili crunch. Enjoy!
