Dice your cucumbers into thin circles.

Lay your chicken thighs flat, season with salt and pepper, and coat evenly with cornstarch on both sides

In a bowl, mixed together, soy sauce, oyster sauce, honey, and minced garlic to make your sauce.

On a pan coated with spray oil on medium heat, cook your chicken until golden brown, crispy on both sides, and cooked through.

Remove the cooked chicken from the pan and pour in your sauce to let it simmer for 45 seconds the add back in your chicken and let it coat the sauce for a minute then quickly remove.

In a bowl, mix together your sliced cucumbers with salt. Let it sit for 15 minutes until the excess liquid drains from the cucumbers.

Remove the excess liquid from the cucumbers and rinse the cucumbers with water.

Pat dry the cucumbers and add them into a bowl with rice vinegar, brown sugar, soy sauce, and sesame seeds and mix well to make your salad.

In a meal prep container, add ½ your steamed rice, ½ your cucumber salad, and ½ your chicken optionally topped with sesame seeds and sliced green onions.

Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add your salad to preserve the crunch and enjoy!