1 Red Bell Pepper, seeds removed and cut into fourths
1 tablespoon Extra Virgin Olive Oil
1 large Avocado, mashed
juice of one Lemon
2 cups Basmati Rice, or Jasmine Rice (cooked)
1 cup Cherry Tomatoes, halved
1/4 cup Chopped Cilantro
1 Lime, cut into wedges
In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, chili garlic sauce, garlic, and ginger until combined. Place chicken in the bowl, turning to coat in the sauce. Cover with plastic wrap and place in the refrigerator for at least 2 hours, up to 24 hours.
When ready to cook, preheat grill to high heat (400˚F).
Rub red bell pepper quarters with olive oil. Place bell pepper and chicken on the grill once hot.
Cook for 10 to 15 minutes, turning halfway through, until the peppers are charred and chicken is cooked through (165˚F in the center when a thermometer is inserted into the thickest part). Remove from grill.
Slice red peppers and chicken.
In a small bowl, stir together avocado and lemon juice.
To assemble the bowls, divide the rice between two bowls. Top with sliced red pepper, chicken, cherry tomatoes, and mashed avocado. Sprinkle with chopped cilantro and serve with lime wedges.