Wash and dry produce.

Peel ginger and slice lengthwise into ¼-inch-thick planks; stack planks and slice lengthwise into ¼-inch-thick matchsticks. Trim and thinly slice scallions, separating whites from greens. Trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick quarter-moons.

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, drain corn and pat dry with paper towels.

Melt 2 TBSP butter (4 TBSP for 4 servings) in a large, preferably nonstick, pan, over medium heat. Add corn; cook, stirring occasionally, until beginning to char, 3-4 minutes (if corn begins to pop, cover pan).

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

Heat a drizzle of oil in pan used to cook corn over medium heat. Add ginger, scallion whites, and chicken. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes.

Stir half the oyster sauce (all for 4 servings) and garlic-ginger scallion paste into pan with chicken. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.

Fluff rice with a fork.

Divide rice between bowls. Top with ginger chicken and coconut corn in separate sections. Garnish with scallion greens and cucumber. Serve.