Preheat oven or air fryer to 400; line sheet pan or air fryer basket with parchment paper, toss rice with half bottle of Japanese bbq sauce, spread into a thin layer, cook 12-20 min until crispy, tossing halfway through

Pat chicken dry, then slice + set aside to enjoy cold (for warm chicken, heat 1-2 min per side on lightly oiled skillet)

Enjoy edamame cold or poke a few holes in the film + microwave on high 1 min to warm; season with salt/pep

Wash + dry ½ cucumber; finely chop into bite-size pieces; wash scallions + thinly slice

Add cucumber, scallions, chicken, edamame + rice to a bowl; drizzle on 2-4 tbsp peanut sauce + toss to combine-It's not just dinner — it’s a mic drop on a plate.