• Pat diced chicken thighs* dry with paper towels. In a medium bowl, combine chicken and soy sauce; set aside to marinate.

• Wash and dry produce. • Trim and thinly slice cucumber into rounds. Halve, core, and slice pear lengthwise into 1/4-inch-thick planks. Cut planks lengthwise to create 1/4-inch-thick matchsticks. • In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• In a small bowl, combine vinegar, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings); stir until dissolved. Add cucumber and just enough water to cover (we used 1/4 cup; 1⁄3 cup for 4); stir to coat. Set aside to pickle, stirring occasionally.

• In a second medium bowl (large bowl for 4 servings), combine mayonnaise and ponzu. • Add pear, coleslaw mix, and half the sesame seeds; toss to combine. Season with salt and pepper. Stir in splashes of cucumber pickling liquid to taste.

• To bowl with marinated chicken, add cornstarch and mix until chicken is coated. • Heat a large drizzle of oil in a large pan over medium-high heat. • Once oil is hot, add coated chicken in a single layer. (Be careful—the oil may splatter!) Cook, undisturbed, until browned and crispy on one side, 2-3 minutes. Flip chicken (the pieces will stick together, so you can turn the chicken easily). Cook, separating chicken into pieces, until cooked through, 2-3 minutes more. TIP: Depending on the size of your pan, you may need to work in batches.

• Wash and dry bowl bowl used for chicken. When chicken is done, transfer to clean bowl. Add chili sauce and toss to coat.

• Fluff rice with a fork and divide between shallow bowls. • Top rice with sweet chili chicken, slaw, and pickled cucumber (draining first) in separate sections. Sprinkle everything with remaining sesame seeds and serve. Chicken is fully cooked when internal temperature reaches 165°.