Spicy honey chili chicken with sushi rice and dressed mini cucumbers

Rinse the sushi rice really well through a sieve until the water no longer runs cloudy.

Put the rice in a saucepan with water, a little salt and the tiniest bit of sugar; bring to a simmer and cover once it boils.

Salt the chicken pieces; heat light olive oil in a skillet until shimmering and hot.

Dress mini cucumbers with a little rice vinegar, salt and a drizzle of toasted sesame oil.

Add the chicken and cook without disturbing too much until it has good color and is nearly cooked through.

In a bowl, combine water, sriracha, low sodium soy sauce, honey, onion powder, garlic powder and dried ginger; stir and pour over the chicken.

Cook low and slow until the rice is done and the sauce is thick and reduced; keep the heat low and watch it, as the honey can burn.

Drizzle a tiny bit of rice vinegar over the cooked rice without scraping the pan.

Turn the heat up briefly so the sauce bubbles, then plate the chicken over rice with the cucumbers on the side.

Variation: Top with sesame seeds and Thai basil, or regular basil.