Korean BBQ Chicken Rice Bowl

1: Prepare the Korean BBQ chicken marinade by mixing black pepper, garlic paste, ginger paste, gochujang, sriracha, sesame seeds, and light soy sauce.

2: Marinate the raw chicken thighs in the mixture, ideally overnight.

3: While the chicken is marinating, prepare the crunchy cucumber salad by mixing cucumbers, salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and light soy sauce in a container.

4: Bake or air fry the marinated chicken at 200C / 400F for 16-18 minutes until cooked through.

5: Serve the cooked chicken over a bed of cooked basmati rice and garnish with black sesame seeds if desired.

6: Store the cucumber salad separately in the refrigerator.