Recipe 1 Lb Chicken thighs Bowl Carrots, sliced Cucumber, sliced Red cabbage, sliced and cooked Red onion, sliced Romain lettuce, sliced Avocado, sliced Sesame seeds, for garnish Scallions, for garnish Chicken Marinade: 2 Tbsp avocado oil 1 Tbsp sesame oil 2 Tbsp soy sauce 1 1/2 Tbsp Korean gochujang chili paste 3 Garlic cloves, minced 2 Tbsp fresh ginger, peeled and finely minced 1 1/2 Tbsp sugar 1 Tsp Korean gochugaru red chili powder Salt and pepper to taste -Add all ingredients to a bowl and mix. Add chicken to a bag and coat in sauce. Refrigerate the chicken for an hour. In a skillet over medium high heat, cook chicken for 4-5 minutes on each side or until internal temperature reaches 165°F. Cilantro Rice: 2 Cups basmati rice 1 Bay leaf 2 Tsp salt 1 Tbsp olive oil 2 Cups water 1/4 Cup cilantro 1/2 Lime juice -In a pot add olive oil, rice, and water over medium-high heat. Add salt and bay leaf. Let come to a boil. Keep mixing until most of the water is absorbed by the rice. The...