In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Wash and dry produce.

Halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.

In a medium bowl, combine smashed cucumbers, miso ginger dressing, scallion whites, and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper.

Set aside to marinate, stirring occasionally, until ready to serve.

Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots and onion; cook, stirring occasionally, until veggies are beginning to brown and soften, 4-6 minutes. Season with salt and pepper.

Add another drizzle of oil, chicken, and garlic-ginger scallion paste. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it'll finish cooking in the next step).

To pan with chicken mixture, add ½ cup water (¾ cup for 4 servings), stock concentrate, Japanese-style golden curry paste, half the soy sauce, and 1 tsp sugar (all the soy sauce and 2 tsp sugar for 4). Cook, stirring, until sauce has thickened and chicken is fully cooked through, 2-4 minutes.

Turn off heat; taste and season with salt and pepper.

Divide rice and chicken curry between shallow bowls in separate sections. Garnish with scallion greens and half the sesame seeds. Serve marinated cucumber salad on the side and garnish with remaining sesame seeds.