Marinate the chicken.
In a glass measuring cup or bowl, whisk together avocado oil, low sodium soy sauce, maple syrup, lime juice, chili paste, fish sauce, grated ginger, and minced garlic. Pour into a freezer-safe bag with the chicken, seal, and massage the marinade around to coat evenly. Refrigerate for at least 1 hour, up to 4 hours.

Make the mango cucumber salsa.
While the chicken marinates, in a mixing bowl combine diced mango, diced cucumber, sliced green onions, chopped cilantro, and freshly squeezed lime juice. Season with salt to taste. Toss gently and set aside so flavors meld.

Cook the rice.
Prepare your rice of choice according to package instructions. Fluff and keep warm.

Prepare the peanut sauce.
In a bowl or jar, mix together the peanut sauce ingredients (for example: peanut butter, soy sauce, lime juice, a touch of sweetener, a bit of water or coconut milk to thin, optional chili or sriracha). Whisk until smooth. Adjust consistency by thinning with water (or coconut milk) until you reach your desired pourable or drizzly texture.

Cook the chicken.
Remove the chicken from the marinade (discard leftover marinade). Place it on a baking sheet (line with parchment or foil for easier cleanup). Bake in a 400 °F (about 200 °C) oven for 20–25 minutes, or until the internal temperature reaches 165 °F (74 °C). Alternatively, grill the chicken at about 400–425 °F until cooked through. Once cooked, let rest for 5 minutes, then slice.

Assemble the bowls.
Divide the cooked rice into servings (about ½ cup per bowl). Top with sliced chicken and spoonfuls of the mango cucumber salsa. Drizzle generously with peanut sauce. Garnish with sesame seeds, fresh cilantro, and mint leaves if desired.