Soy Glazed Chickenwith Cucumber Salad

Slice the Persian cucumbers thinly and place them in a bowl; sprinkle with 2 tsp salt, toss, and let rest for 15 minutes to release water.

While the cucumbers rest, pat the chicken thighs dry with paper towels.

Season both sides of the chicken thighs with 2 tsp salt and 2 tsp black pepper.

Dredge the seasoned chicken in ¼ cup cornstarch, shaking off any excess so the coating is even.

Heat a large non‑stick skillet over medium heat and spray lightly with oil (≈⅓ tbsp).

Add the coated chicken thighs and cook 4‑5 minutes per side, or until golden brown and the interior reaches 167°F (165°F).

Transfer the cooked chicken to a plate and keep warm.

Add the prepared soy glaze (soy sauce, oyster sauce, honey, minced garlic) to the hot pan; simmer for 45 seconds, stirring constantly.

Return the chicken to the pan, spoon the glaze over it, and coat for an additional 1 minute; remove from heat.

Rinse the salted cucumbers, pat dry, then toss with rice vinegar, brown sugar, ½ tbsp soy sauce, and sesame seeds to finish the salad.

Divide 1½ cups cooked rice among two meal‑prep containers.

Place one chicken thigh on each container, drizzle any remaining glaze over the meat.

Add a generous portion of cucumber salad beside the chicken.

Garnish with sliced green onion and a sprinkle of extra sesame seeds if desired.

To reheat later, keep the salad in a separate zip‑lock bag, microwave the rice covered with a damp paper towel for 1‑2 minutes, then add the chicken and finally the salad.