Prep the ingredients per the instructions above.

Mix together the water and cucumber. Refrigerate until ready to serve.

Place the chicken in a ziplock bag with soy sauce, vinegar, and ginger and marinate 20 minutes or longer as preferred. (The longer, the more flavor.)

Cook the rice according to the directions on the package. Season with salt and pepper to taste. Leave covered until ready to serve.

Cut cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler or mandoline, peel long thin strips or “ribbons” onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl.

In a small bowl, whisk rice wine vinegar, salt, and sugar together and pour over cucumber ribbons; toss.

Preheat a grill or grill pan over medium heat.

Grill the chicken on both sides to an internal temperature of 160℉ (71℃) using a thermometer. Then set aside. Slice before serving.

To the bowl of a blender, add the milk, matcha powder, and honey. Blend for 30 seconds to 1 minute or until the matcha is lump-free. Pour into a glass of ice.

Once cooked through, slice the chicken and assemble the bowls.

Place rice into a bowl, add grilled chicken, avocado, and cucumber salad. Sprinkle with sesame seeds and scallions. Serve with cucumber water. Enjoy with matcha latte and mochi ice cream for dessert.