Peel and slice the garlic and ginger. Wash the spring onions and slice them into thin rings.

Put soy sauce, water, sugar, and cornstarch into a bowl or jar with a lid and mix well or shake thoroughly. Add garlic, spring onions, and ginger and mix.

Place the chicken in a zip-top bag (or alternatively a bowl or Tupperware container), add the marinade, seal the bag, and squeeze out as much air as possible. Briefly massage the chicken and marinate in the refrigerator for 6 to 24 hours.

Peel the mango and avocado, remove the pit, and dice the flesh. Slice the spring onions into thin rings, halve the jalapeño, remove the seeds, and slice into thin strips. Finely chop the parsley or coriander.

Place mango, avocado, spring onions, jalapeño and herbs in a bowl and season with lime juice.

Cook rice in a pot or rice cooker according to package directions. Meanwhile, preheat the oven to 220°C and lightly oil the baking sheet.

Arrange the chicken pieces on a baking sheet and cook in the oven at 220°C for 10 to 20 minutes, depending on thickness and size. The chicken is cooked when it reaches an internal temperature of 74°C.

Meanwhile, wash the cucumber and cut it into thin slices.

Cut the chicken into thin strips. Divide the rice between the bowls, top with chicken, cucumber slices, and mango salsa.