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Cut cucumbers into 1 inch pieces and crush them with a mallet
Add cucumbers and salt to a bowl and set aside for 10 minutes
Drain excess liquid, rinse cucumbers with water, pat dry with paper towel
In a new bowl, add rice vinegar, minced garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and gochugaru and mix well to make spicy cucumber kimchi
Season chicken evenly with salt, pepper, and cornstarch
In a bowl, mix together soy sauce, oyster sauce, honey, minced garlic, and minced ginger to make glaze
In a pan on medium heat coated with spray oil, cook chicken until golden brown, then flip and cook until both sides are golden brown with crispy crust
Lower heat to low and pour glaze on top of chicken and let sit for 1 minute
In a meal prep container, add half cooked rice, half chicken, half cucumber kimchi salad, and top with sesame seeds and diced green onions