Chicken: Roughly dice 2 chicken thighs into 2cm cubes. In a bowl, combine the chopped chicken with 3 tbs soy sauce, 1 tsp crushed garlic, 2 tsp sesame oil and 1 tsp white pepper. Set aside to marinade for 5 minutes.
Cook rice: Cook 1 cup of white rice.
Cook chicken: Preheat the oven to 200º C fan bake. Line a large baking tray with baking paper. Add ⅓ cornflour and 1 tbs flour to the chicken and mix well to coat each piece. Place on the lined tray and spray with oil. Pop in the oven for 25 minutes, rotating after 10 minutes. Once golden & crispy, remove from the oven.
Salad & glaze: Chop ⅓ cucumber and set aside. In a small bowl, mix 3 tbs rice vinegar, 2 tsp miso paste and 2 tsp sugar. Pour ½ of this glaze over the cucumber and save the other half to pour over the cooked chicken.
Assemble: Toss the cooked chicken with the miso/vinegar/sugar glaze. Scoop rice into your bowl and top with glazed chicken and cucumber salad. Finish with sliced spring onions and chilli flakes.