• Wash and dry produce. • In a small pot over medium-high heat, combine rice, 11/4 cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Swap in brown rice for jasmine rice; use 13/4 cups water (31/2 cups for 4). Cook until rice is tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

• Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1/2-inch pieces.

• Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

• Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

• To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.

• Fluff rice with a fork. • Divide rice and chicken between bowls in separate sections. Top with smashed cucumbers and peanuts. Serve. Chicken is fully cooked when internal temperature reaches 165º.