Prepare all ingredients as listed above.

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

In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the 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, reaching an internal temperature of 165°F (74°C). Remove from heat and rest briefly, then slice.

Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.

Heat the oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set and the yolks remain runny, or cook to preferred doneness.

Brew the roasted barley tea by pouring hot water over the roasted barley tea and steeping according to package directions.

Assemble the bowl by portioning the brown rice and topping with sliced chicken, steamed broccoli, and fried eggs. Garnish with cucumber and scallions if using.

Serve the gochujang chicken bowl alongside hot boricha and oat milk.