In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until water has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. In a medium bowl, combine half the vinegar (you’ll use the rest later), 1/2 tsp sugar (1 tsp for 4 servings), and a large pinch of salt. Trim ends from cucumber; shave lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to quick-pickle, tossing occasionally.

Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Pour in remaining vinegar. Let cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.

Meanwhile, in a small bowl, combine sour cream and as much sriracha as you like. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper; divide between bowls. Arrange chicken, carrots, and cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.