For the Marinade

1. Combine all ingredients in a large glass jar with a lid and shake vigorously, until completely combined. Alternately place everything but the onions into a bullet blender cup and pulse until combined. Add the onions and shake well. Allow the marinade to sit at room temperature for 10 minutes, then shake and taste for heat. Add gochugaru, garlic chili sauce, or crushed red pepper, to taste. 
2. Place chicken into a large zip-top bag and pour in marinade. Remove excess air, seal, and massage to distribute evenly. Refrigerate overnight.

For the Chicken

1. Place oven rack at center position and preheat oven to 400 degrees. Line a rimmed baking sheet with foil then place a rack on top (optional). Place chicken breasts on the rack (reserve the marinade in the bag) and bake for 25 minutes or until internal temperature of chicken reaches 160 degrees F.
2. Check all pieces and remove as soon as they reach temperature. Tent with foil and rest 10 minutes, then cut each piece into 1/4-1/2: slices.  

For the Bowls

1. While chicken is coking, place cauliflower rice and 1/4 cup water in a large covered sauté pan and cook over medium-low heat until desired consistency is reached.
2. In a small sauce pan with a heavy bottom, combine remaining contents of the marinade bag, 1/2 cup of boiling water, and another tablespoon of coconut aminos. 
3. Bring to a rolling boil over medium heat and stir constantly for 3 minutes. Lower heat and simmer until reduced by at least half. 
4. Taste and add more seasoning if necessary. Strain through a fine mesh strainer (may have to do this twice) and set aside. 
5. While reduction is simmering, prep remaining vegetables and set aside. 

Putting it Together

1. To serve, section individual bowls with cauliflower rice, sliced chicken, cucumber, carrot, and bell pepper. Serve with reduction as a dipping sauce, or spoon over the chicken and cauliflower rice a a sauce. 
2. Garnish with sliced green onion and sesame seeds, if desired. Serve immediately.