Korean BBQ Chicken Rice Bowls

1: Marinate the chicken thighs with black pepper, garlic paste, ginger paste, gochujang paste, sriracha, sesame seeds, and light soy sauce.

2: Oven bake or air fry the marinated chicken at 200C / 400F for 16-18 minutes.

3: For the cucumber salad, mix the cucumbers, salt, fresh garlic, gochujang, honey, rice vinegar, sesame seeds, red pepper flakes, and light soy sauce in a container.

4: Refrigerate the cucumber salad to last for a week.

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