korean chicken bowl with avocado

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 4 tablespoons soy sauce
• 2 1/2 tablespoons brown sugar
• 2 1/2 tablespoons sesame oil
• 4 teaspoons chili garlic sauce
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 1/2 cups jasmine rice
• 1 1/2 cups coconut milk, unsweetened
• 1/2 cup coconut water
• 1/4 teaspoon salt
• 1 1/2 tablespoons coconut oil
• 2 tablespoons unsweetened coconut, shredded (optional)
• 1 bunch green onions, chopped
• 2 cups red cabbage, shredded
• 1-2 avocadoes, thinly sliced
• 1 cup cherry tomatoes, sliced in half
• 2 tablespoons black sesame seeds, toasted
• 1/4 cup cilantro, fresh
• 1 - lime, cut into wedges