Marinate the Chicken: In a medium mixing bowl, whisk together the tamari, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the cubed chicken and toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature (or up to 4 hours in the fridge).

Cook the Rice: While the chicken is marinating, cook the rice according to the package instructions. A general rule is to use a 1:2 ratio of rice to water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the water is absorbed. Fluff with a fork and keep covered.

Prepare the Toppings: This is a great time to get your vegetables ready. Cook the edamame beans, slice the avocado and cucumber, and finely chop the spring onions. Set everything aside for easy assembly later.

Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once hot, use tongs to lift the chicken out of the marinade, letting any excess drip off. Place the chicken in the pan in a single layer. I find that it’s best to reserve the leftover marinade for later.

Sear and Glaze: Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through. Be careful not to overcrowd the pan; cook in two batches if necessary. In the final minute of cooking, pour the reserved marinade into the pan. Let it bubble and thicken for about 30-60 seconds, coating the chicken in a beautiful glaze.

Rest the Chicken: Remove the chicken from the pan and let it rest on a board for a couple of minutes. This step is crucial for keeping the meat tender and juicy. According to the Food Standards Agency, chicken should be steaming hot all the way through with no pink meat visible.

Assemble Your Chicken Bowl: Divide the fluffy rice among four bowls. Top with the glazed chicken, sliced avocado, cucumber, and edamame beans. Garnish with a sprinkle of sliced spring onions and toasted sesame seeds before serving.