To start, get your rice going before anything else. Whether you’re using a rice cooker, Instant Pot, or stovetop pot, jasmine rice takes about 15 to 18 minutes, so getting it going first means everything else finishes right on time. While the rice is cooking, you’ll prepare the sauce and cook the chicken simultaneously — that kind of smart, parallel cooking is exactly how this meal stays under 30 minutes.

Next, combine the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes in a medium mixing bowl. Whisk everything together until the sugar is fully dissolved and there are no granules left. Then, in a separate small bowl, stir the cornstarch and cold water together until completely smooth. Add that slurry directly into the sauce and whisk once more. Set the sauce aside — it’s ready to go the moment the chicken is cooked through.

Now, pat the chicken cubes completely dry with paper towels — this is absolutely essential for getting a proper sear instead of a steam. Season with salt and pepper, then toss the pieces in 2 tablespoons of cornstarch until each piece is lightly coated on all sides. Heat the avocado oil in a large non-stick skillet over medium-high heat until it’s visibly shimmering. Add the chicken in a single layer, making sure not to overcrowd the pan. Cook without touching for 3 full minutes, then flip and cook for another 2 to 3 minutes. The exterior should be a deep golden brown and the internal temperature should reach 165°F.

Once the chicken is cooked, pour the teriyaki sauce directly into the skillet over the chicken. It will immediately begin to bubble and sizzle. Stir and toss the chicken in the sauce over medium heat for 2 to 3 minutes, until the sauce thickens into a glossy, sticky glaze that completely coats every piece. If the sauce thickens too fast, add a tablespoon of water and continue tossing. Remove from heat and let it rest for 2 minutes — that resting time lets the glaze set beautifully.

While the chicken rests, quickly steam or microwave the broccoli florets. Place them in a microwave-safe dish with 2 tablespoons of water, cover with a damp paper towel, and microwave on high for 2 to 3 minutes until bright green and just tender. Alternatively, blanch them in boiling water for 2 minutes and then drain. Season lightly with salt. Meanwhile, slice the avocado, thinly slice the cucumber, and shred the purple cabbage if you haven’t already done so.

Here’s the fun part — assembly. Scoop a generous base of fluffy jasmine rice into each bowl. Arrange the teriyaki chicken on top, then artfully place the steamed broccoli, sliced avocado, shredded carrots, purple cabbage, edamame, and cucumber around the sides of the bowl. Spoon any remaining teriyaki glaze from the skillet over the chicken and rice. Finally, finish each bowl with a sprinkle of toasted sesame seeds, sliced green onions, and a drizzle of sriracha or spicy mayo if you like things a little hot.