Soy Marinated Chicken Thighs

1. In a large shallow storage container mix together 3 Tablespoons soy sauce, 3 Tablespoons lemon juice, 4 Tablespoons honey, 5 minced pods of garlic, ½ teaspoon ground ginger, 2 Tablespoons olive oil, 1 Tablespoon sriracha, 1 teaspoon sea salt, and ¼ teaspoon white pepper.
2. Using tongs place 2-3 pounds boneless, skinless chicken thighs into the storage container cover and refrigerate at least 2 hours (or overnight), flipping halfway through.
3. When you are ready to grill the thighs, grill until they reach an internal temperature of 165°F.
4. Remove the chicken thighs from the grill and allow to rest 5 minutes before slicing and serving in your bowls.

Long Grain Sticky Rice

1. In a medium-sized pot, bring 2 cups of water to boil over high heat. Once boiling, stir in 1 cup of rice. Bring the water back to a boil. 
2. When the rice and water are boiling, stir the rice TWICE, cover, and reduce the heat to low. Cook for 15 minutes.
3. When the 15 minutes are up, remove from heat and leave the pot covered for 5 minutes. 
4. While the rice fluffs heat together ¼ cup rice vinegar, 2 Tablespoons sugar, and 1 teaspoon salt. Stir together with a spatula or wooden spoon. 
5. After the 5 minutes are up, pour the rice vinegar mixture over the rice and stir to combine.
6. If you cooked the rice in a stainless steel pot, transfer it to a glass or plastic bowl and stir with a spatula or wooden spoon. Set aside.

Quick Pickled Cucumbers and Carrots

1. Shred 1 cucumber using a cheese grater and set aside.
2. In a tall mason jar, at least 24 ounces large, mix together ½ cup rice vinegar, 2 Tablespoons sugar, and 1 teaspoon salt.
3. Add shredded cucumber and 1 cup shredded carrots to the mason jar.
4. Shake to mix and refrigerate for at least 1 hour before serving.

Assemble the Chicken Thigh Bowls

1. Make the sriracha mayo: In a small bowl mix together ¼ cup mayo, 1 Tablespoon sriracha, and ½ Tablespoon soy sauce until smooth.
2. Place a layer of sticky long-grain rice down at the bottom of the bowl.
3. Top with chopped soy-marinated chicken thigh.
4. Add a side of quick pickled cucumbers and carrots.
5. Top with additional toppings such as cilantro, green onion, avocado, jalapeño, spicy mayo, and soy sauce.