Prepare all ingredients as listed above.

Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and black pepper.

In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add chicken thighs and toss until evenly coated.

Heat an air fryer or grill to 375°F (190°C).

Cook the chicken until fully cooked and slightly caramelized, about 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest briefly, then slice.

Bring a pot of water to a boil and steam the broccoli florets for 5–6 minutes until bright green and tender. Season lightly with salt and pepper.

Heat a nonstick skillet over medium heat and melt the butter.

Fry the eggs until the whites are set and yolks are cooked to your preference.

Portion the brown rice into bowls and top with sliced chicken, steamed broccoli, and fried eggs.

Garnish with sliced cucumber and chopped scallions if using.

Brew roasted barley tea using hot water according to package directions and serve warm.

Serve the chicken bowl with boricha and oat milk.