Wash and dry produce.

Trim and thinly slice cucumber.

In a small bowl, combine vinegar, ½ tsp sugar, and ½ tsp salt until sugar and salt are mostly dissolved (use 1 tsp sugar and 1 tsp salt for 4 servings).

Add cucumber and toss to thoroughly combine. Refrigerate until ready to serve.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken* and cook, stirring occasionally and breaking up meat into pieces, until browned and warmed through, 4-6 minutes. 

Meanwhile, massage rice in package to separate grains. Transfer to a medium microwave-safe bowl and add 2 TBSP water (4 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes.

Once chicken is warmed through, remove pan from heat. Stir in bulgogi sauce until thoroughly coated.

Pick cilantro leaves from stems; roughly tear leaves. 

Divide rice, bulgogi chicken, and pickled cucumber (draining first) between bowls in separate sections. Top chicken with crispy fried onions and as much spicy mayo as you like. Garnish with torn cilantro. Serve.