Whisk the soy sauce, honey, sesame oil and ginger together in a small bowl. Transfer the marinade to a zip-top bag.
Add the chicken breasts and marinate for 30 minutes.
For the Pickled Veggies:
In a quart-size mason jar, add the vinegar, sugar and salt.
Pour the boiling water into the jar and stir until the sugar and salt are dissolved.
Stuff the julienned carrots and daikon into the jar.
Allow to cool/marinate at room temperature for at least 20 minutes.
For the Kimchi Bowl:
In a large skillet over medium heat, heat the canola oil.
Remove the chicken breasts from the marinade and add them to the frying pan. Cook until the internal temperature reaches 165°F (about 5 to 7 minutes per side). Remove and slice the chicken.
Divide the rice (about ¾ cup each), chicken breast, kimchi, pickled veggies, sliced cucumbers and wakame evenly among 4 bowls.
Garnish with sesame seeds and fresh cilantro. Serve!
Notes
Nutrition information does not include the garnishes.