Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, mash the banana until smooth. Stir in vanilla extract and cinnamon. Fold in oats until evenly combined, then gently mix in chocolate chips.

Scoop spoonfuls of dough onto the baking sheet and lightly flatten each cookie. Bake for 12–15 minutes until set and lightly golden. Let cool for 5 minutes.

Bring water to a simmer, remove from heat, and steep ginger tea bags for 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until ready to serve over ice.

Rinse the rice under cold water. Cook according to package directions until tender. Fluff with a fork, season with salt and black pepper, and keep warm.

Prep all remaining ingredients per the instructions above.

In a small bowl, whisk together soy sauce, rice wine vinegar (or mirin), sake, and brown sugar until dissolved to make the teriyaki sauce.

Heat oil in a skillet over medium heat. Add chicken and cook until browned on all sides and nearly cooked through. Season with salt and pepper.

Bring a pot of water to a boil. Add broccolini and cook for 3–5 minutes until tender. Drain and season with salt and black pepper.

Serve the teriyaki chicken over rice and garnish with scallions and sesame seeds, with broccolini, banana oatmeal cookies, and iced ginger tea.