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Prepare the cucumber salad: whisk the chili crunch, coconut aminos, maple syrup, rice vinegar, ginger, and salt in a small bowl. Add the cucumber and green onion and toss to mix well. Cover and refrigerate until serving.
Prepare grain of choice according to package instructions.
Meanwhile, make the Chili Crunch Chicken: heat the oil over medium heat in a large skillet. Once the oil is shimmering, add the ground chicken. Cook, stirring often, until cooked through and browned, 5 to 7 minutes.
While the chicken cooks, whisk the coconut aminos, chili crunch, maple syrup, rice vinegar, and grated garlic in a small bowl.
Add the sauce to the skillet and stir to combine with the cooked chicken. Bring to a light simmer. Continue to simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Add the lime juice, stir to combine, and remove the skillet from the heat.
To assemble the bowls, evenly divide the cooked rice, quinoa, or cauliflower rice, chili crunch chicken, and cucumber salad among 4 bowls. Top with sliced green onion and an additional spoonful of chili crunch, if desired.