Step 1

Bring water and rice to a boil in a pot. Cover, reduce heat and simmer until tender, about 45 minutes. During the final 5 minutes of cooking rice, add edamame, snap peas and soy sauce to pot. Stir to combine and cover to complete cooking.

Step 2

Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with ½ tsp salt and black pepper, cook untouched for 8 - 10 minutes until it releases from the pan easily. Flip chicken and cook until the internal temperature reaches 165F, about 8 - 10 minutes. Remove from heat and let it rest, about 3 minutes, chop the chicken into bite sized pieces.

Step 3

To prepare dressing mix vinegar, ginger, lime juice, honey, sesame oil and ¼ tsp salt. Slowly add ⅓ cup olive oil, whisking vigorously to ensure dressing is well-combined.

Step 4

To serve, toss rice mixture, chicken, cabbage, and carrots with dressing. Top with cucumber, avocados, and green onions. Season to taste with salt.