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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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Cook white rice in a rice cooker until fluffy and tender.
Combine garlic, ginger, gochujang, light soy sauce, sesame oil, and honey in a large bowl.
Add chicken thighs to the marinade and mix well to coat evenly.
Set aside for 30 minutes or refrigerate overnight for best results.
Combine diced cucumbers and thinly sliced red onions in a large bowl.
Add garlic, salt, soy sauce, gochujang, rice vinegar, sesame oil, honey, and sesame seeds.
Mix well and taste to adjust seasoning as needed.
Preheat oven to 400°F.
Place marinated chicken thighs on a baking sheet.
Bake for 22-25 minutes, then broil for 3-4 minutes until charred and cooked through.
Add a portion of cooked rice to each bowl.
Top with cucumber salad and baked chicken thighs.
