In a bowl, add the boneless, skinless chicken thighs and mix with the Korean BBQ sauce. Allow it to marinate for at least 15 minutes to absorb all the delightful flavors.

While the chicken is marinating, prepare your rice according to package instructions. You want it fluffy and ready to soak up all the delicious juices.

Heat a grill pan or frying pan over medium-high heat. Once hot, add the marinated chicken thighs. Cook for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Make sure the chicken is caramelized and cooked through.

While your chicken is cooking, chop your vegetables. Slice the cucumbers, shred the carrots, and slice the green onions.

In a serving bowl, layer a generous amount of cooked rice. Slice the cooked chicken and place it on top. Add your cucumbers, shredded carrots, spinach, and garnish with sesame seeds and sliced green onions.

Your Spicy Korean BBQ Chicken Rice Bowl is ready to serve! Enjoy it hot, and watch as everyone gathers around for a second helping.