Make 4 cups of white rice using basmati or jasmine rice
Prepare the carrot slaw by combining 2 carrots in ribbons with 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, salt, 2 squeezes lime juice, chili flakes, and 1 tablespoon sesame oil
Cut chicken thighs into small pieces
Season chicken by mixing with ¼ cup soy sauce, 3 tablespoons gochujang paste, 2 tablespoons brown sugar, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon minced garlic, and 1 tablespoon grated ginger
Heat 1 tablespoon of oil in a skillet over medium-high heat
Add seasoned chicken to the skillet and leave untouched for 1-2 minutes to get a nice sear
Stir the chicken and cook for 5-7 minutes total until caramelized and cooked through
Serve the chicken over rice with carrot slaw, red cabbage, and cucumbers
Garnish with chili oil and Sriracha mayo
