In a bowl, mix together ⅓ cup of tamari or soy sauce, the orange juice, honey, chili paste, chopped ginger, and garlic. Place the chicken in a large resealable bag or dish and pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes.

Heat two tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade) and place it in the skillet. Season with black pepper to taste. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F.

Once the chicken is cooked through, pour the reserved marinade into the skillet, bringing it to a simmer. Cook for another 3-5 minutes.

While the chicken is cooking, prepare your rice according to package instructions.

In a bowl, combine the olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Mix until well blended.

In serving bowls, layer the cooked rice, followed by the sliced chicken. Top with sliced cucumber, avocado, a scoop of kimchi, and crispy fried wontons. Drizzle the Yum Yum sauce over the top.