Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and pepper.
In a bowl, combine the gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss to coat evenly.
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 set aside.
Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
Heat a nonstick skillet over medium heat. Add butter and fry the eggs until the whites are firm and yolk is runny or as preferred.
Portion the rice and top with chicken, broccoli, and fried eggs. Garnish with cucumber and scallions.
Brew the roasted barley tea using hot water according to package directions.
Serve the Chicken bowl with roasted barley tea and oat milk.