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.

While rice cooks, wash and dry produce.

Trim and thinly slice cucumber into rounds. Quarter lime. Dice tomato. Finely chop cilantro. Drain mango. Trim and thinly slice scallions, separating whites from greens.

In a small microwave-safe bowl, combine cucumber, 1 tsp sugar, ¼ tsp salt, and juice from half the lime (2 tsp sugar and ½ tsp salt for 4 servings).

Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.

In a medium bowl, combine tomato, cilantro, mango, scallion greens, a drizzle of olive oil, and a squeeze of lime juice. Season with salt and pepper.

Refrigerate until ready to serve.

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

Place chicken in a large bowl; season all over with a drizzle of oil, Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate.

Fluff rice with a fork.

Divide rice between shallow bowls. Top with chili crisp chicken (use a slotted spoon for less oil), pickled cucumber (draining first), and mango salsa in separate sections. Spoon remaining chili crisp over top and serve with any remaining lime wedges on the side.