In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4 servings). Cook 20-25 minutes. (Save jasmine rice for another use.)

Wash and dry produce.

Peel and mince garlic. Trim and halve cucumbers lengthwise; cut into ½-inch-thick half-moons.

Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

Meanwhile, open package of chicken* and drain off any excess liquid; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes.

Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.

Fluff rice with a fork.

Divide rice and chicken between bowls in separate sections. Top with cucumbers and peanuts. Serve.