If using raw rice, start cooking it first.

In a medium bowl, toss the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sesame oil, garlic powder, and black pepper. Let marinate for 10-15 minutes.

Prepare the peanut sauce by whisking together peanut butter, 2 tablespoons soy sauce, rice vinegar, honey, 1 teaspoon sesame oil, grated ginger, and minced garlic. Add water until you reach a pourable consistency.

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 3 minutes. Stir and continue cooking for another 5-6 minutes until fully cooked.

In the same skillet, add vegetables and stir-fry for 3-4 minutes until tender-crisp.

Assemble bowls by dividing rice among four bowls. Top with cooked vegetables, chicken, and cucumber strips. Drizzle with peanut sauce and garnish.