Teriyaki Chicken Bowl With Mango Salsa

Peel and thinly slice the garlic and ginger. Thinly slice the green onions.

In a bowl or jar, combine the soy sauce, water, sugar, and cornstarch until smooth. Add the garlic, green onions, and ginger and stir to combine.

Pat the chicken dry with paper towels and trim away any excess tendons, if needed. Place the chicken in a zip-top bag (or an airtight container), pour in the marinade, and turn the chicken until evenly coated. Seal the bag, pressing out as much air as possible, and massage the marinade into the chicken. Refrigerate for 6 to 24 hours. (For best results I recommend 12 to 24 hours.)

Peel the mango and avocado, remove the pits, and dice the flesh. Thinly slice the green onions. Halve the jalapeño, remove the seeds, and thinly slice it. Finely chop the cilantro.

Combine the mango, avocado, green onions, jalapeño, and cilantro in a bowl. Add the juice of 1 to 2 limes and gently toss to combine.

Cook the rice according to the package directions or in a rice cooker. Meanwhile, preheat the oven to 425°F (220°C) and lightly grease a baking sheet.

Arrange the chicken in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes, depending on the thickness of the chicken, until it reaches an internal temperature of 175 to 185°F. (Alternatively, lightly spray the air fryer basket with cooking spray and arrange the chicken in a single layer. Air fry at 450°F (230°C) for about 12 minutes, or until the chicken reaches an internal temperature of 175 to 185°F.)

Meanwhile, thinly slice the cucumber.

Let the chicken rest for 3 to 5 minutes, then slice it into thin strips. Divide the rice between the bowls and top with the chicken, cucumber, and mango avocado salsa.