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Prepare the chicken strips according to package instructions until they reach an internal temperature of 165°F (74°C).
Slice the half cucumber into thin rounds.
In a small bowl, whisk together the rice vinegar, lime juice, pickle juice, honey, salt, and MSG.
Toss the sliced cucumbers in the pickling liquid and let marinate for at least 5 minutes.
Plate the chicken strips, top with the pickled cucumbers, and garnish with the light sour cream.