Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and thinly slice cucumber into rounds.

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

Place chicken in oven-ready tray (divide between two trays for 4 servings). Drizzle with half the sweet soy glaze. 

Bake on top rack (be sure your oven has preheated!) until chicken is cooked through, 12-18 minutes (for 4, bake two trays side by side on top rack).

Set oven to high broil; broil until chicken is lightly charred in spots, 3-5 minutes. Transfer to a cutting board.

In a small bowl, whisk together 2 TBSP olive oil (4 TBSP for 4 servings), jam, mustard, vinegar, salt, and pepper.

When chicken has 5 minutes left, massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 60-90 seconds.

Transfer grain blend to a large bowl. Stir in plum vinaigrette, cucumber, and coleslaw mix. Taste and season with salt and pepper.

Thinly slice chicken crosswise.

Divide grain salad between bowls and top with chicken. Drizzle with remaining sweet soy glaze. Sprinkle with wonton strips and serve.