For the Chicken:

2 cups cooked chicken (shredded or chopped)

¼ cup Korean BBQ sauce (store-bought or homemade)

1 tsp sesame oil (optional)

For the Rice Bowl:

2 cups cooked rice (white, brown, or cauliflower rice)

1 tsp soy sauce or tamari

1 tbsp sesame seeds

2 eggs (optional for extra protein, fried or boiled)

For the Cucumber Salad:

1 cucumber (thinly sliced)

1 tsp rice vinegar

½ tsp sesame oil

Pinch of salt

For the Creamy Kimchi Sauce:

2 tbsp plain Greek yogurt or mayo

2 tbsp finely chopped kimchi

1 tsp sriracha or gochujang (optional)

For the Pickled Carrots:

1 cup shredded carrots

2 tbsp rice vinegar

1 tsp sugar

Pinch of salt