Pat chicken* dry with paper towels; season all over with salt and pepper.

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

Turn off heat; add half the sweet soy glaze (save the rest for serving) and turn chicken until evenly coated.

Transfer chicken to a cutting board to rest.

While chicken cooks, wash and dry produce.

Trim and thinly slice cucumber into rounds.

In a small bowl, combine vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings); stir until sugar and salt have mostly dissolved.

Add cucumber to bowl and toss to thoroughly combine. Refrigerate until ready to use.

Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes. TIP: Microwave times may vary. Be careful when handling and opening the pouch.

Transfer grains to a large bowl. Add coleslaw mix, spinach, cucumber and pickling liquid, edamame, garlic powder, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. Stir to combine.

Thinly slice chicken crosswise.

Divide grain salad between shallow bowls. Sprinkle with crispy fried onions. Top with chicken. Drizzle with spicy mayo and remaining sweet soy glaze. Serve.