Begin by preparing a batch of Quick Pickled Vegetables. This can be done 3-4 days ahead of time, as the veggies will become more flavorful the next day and the following days as they sit.

Stir together the chicken marinade ingredients in a small bowl or measuring cup (coconut aminos, toasted sesame oil, rice vinegar, and minced garlic).

Chop the chicken into bite-sized pieces and transfer them to a large zip lock bag. Pour the chicken marinade into the bag with the chopped chicken. Seal the bag and move everything around until the chicken pieces are well coated with marinade. Refrigerate for at least 20 minutes, ideally several hours and up to 24 hours.

While the chicken is marinating, prepare the rice according to the instructions on the package.

When you’re ready to cook the chicken, heat a large skillet over medium-high heat and allow the skillet to heat up for a few minutes.

Transfer the marinated chicken to the skillet including all of the marinade and cook, stirring occasionally, until the chicken is cooked through, golden brown, and until much of the marinade has evaporated and the marinade/sauce is thick, about 5 to 8 minutes.

Load up your bowls with cooked rice, sticky chicken, pickled vegetables and sliced avocado. If you’d like, sprinkle everything with sesame seeds and/or chopped green onions. Enjoy!

Store the leftovers in an airtight container (or separate containers) in the refrigerator for up to 1 week. If you have meal prep bowls or containers, this is a great way of making weekday meals ahead of time.