korean chicken bowl with avocado

Ingredients For korean chicken bowl with avocado

• 2 lb

  chicken thighs, boneless, skinless
• 4 Tbsp

  soy sauce
• 2 1/2 Tbsp

  brown sugar
• 2 1/2 Tbsp

  sesame oil
• 4 tsp

  chili garlic sauce
• 3 clove

  garlic, minced
• 1 tsp

  ground ginger
• 1 1/2 c

  jasmine rice
• 1 1/2 c

  coconut milk, unsweetened
• 1/2 c

  coconut water
• 1/4 tsp

  salt
• 1 1/2 Tbsp

  coconut oil
• 2 Tbsp

  unsweetened coconut, shredded (optional)
• 1 bunch

  green onions, chopped
• 2 c

  red cabbage, shredded
• 1-2

  avocadoes, thinly sliced
• 1 c

  cherry tomatoes, sliced in half
• 2 Tbsp

  black sesame seeds, toasted
• 1/4 c

  cilantro, fresh
• 1

  lime, cut into wedges