Dice your cucumbers and pat dry

In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine, sesame oil, five spice powder, water, and salt and pepper to taste.

Add your chicken thighs into the bowl, poke holes in the chicken using a fork, and mix well.

In a bowl, combine your diced cucumbers with salt, ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili oil, and sesame seeds and mix well.

Place your marinated chicken on parchment baking paper and place it into an airfrier. Add the remaining sauce on top. Cook in your airfrier at 380 degrees fahrenheit for around 19 minutes, flipping it halfway in between, or until golden brown.

Remove the cooked chicken and cut it into slices

In a meal prep container, add your steamed rice, chicken, and cucumber salad and enjoy!

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 in your veggies on top preserve the crunch and enjoy!