In a medium pot, combine rice, 2¼ cups water (4¼ cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 18-20 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim and halve cucumber lengthwise; cut into ½-inch-thick half-moons. Halve, core, and dice green pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

In a large bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 8 servings), and a pinch of salt.

Cover with plastic wrap and refrigerate until ready to use in Step 5.

Open package of dark meat chicken* and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until slightly softened, 2-3 minutes.

Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. (For 8 servings, you may need to work in batches.)

Stir in sweet soy glaze and cook, stirring frequently, until sauce has thickened, 1-2 minutes.

Meanwhile, in a small bowl, combine mayonnaise with as much gochujang as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Drain any excess liquid from marinated cucumber. Stir in scallion greens, sesame seeds, and as many chili flakes as you like. Taste and season with salt and pepper if desired.

Fluff rice with a fork.

Serve everything family style or divide between shallow bowls.

Plate it up: Divide rice between shallow bowls and top with sweet soy chicken and cucumber salad. Drizzle with gochujang mayo and serve.