Prepare an ice bath and put a pot of water on to boil for blanching.

Wash, peel, and slice carrots. Add them to a second pot with just enough boiling water to cover, a splash of soy sauce, pinch of sugar, and small piece of ginger. Cook on medium-low or low until tender and the liquid has reduced to a glaze.

Immerse frozen chicken in pressure cooker with 1 cup water, ginger powder, ½ tsp garlic powder, paprika, chili powder, pinch of salt, and pinch of white pepper. Cook on high pressure for 7 minutes, then quick release. Set aside.

While chicken is cooking, thoroughly rinse brown rice and trim the ends off the green beans. Blanch them in the boiling water for 2-3 mins until bright green, but crisp. Strain, then immediately plunge into ice water to halt cooking. Quickly take them out and set them on something to dry.

Prepare brown rice in pressure cooker with 1 ¼ cups water, rice vinegar, ½ tsp garlic powder, and a pinch of salt. Cook on high pressure for 15 minutes, slow-release for 10, then quick release.

While rice is cooking, cube the apples and start slowly heating 1 tbsp sesame oil in cast iron pan.

Lightly baste one side of chicken with Japanese BBQ sauce, air fry that side at 380° F for 4-5 minutes, baste other side, add very lightly basted cubed apples, air fry for 4-5 mins.

While chicken is cooking, add green beans to hot sesame oil and stir-fry for 1 minute. Add soy sauce, mirin, and sugar. Let it bubble and reduce until glossy. Toss with remaining sesame oil and sesame seeds.

Serve glazed chicken on a bed of seasoned rice with apples, green beans, and carrots around the chicken and rice.