Pat dry your chicken breasts then cut slits in the top.
Season both sides and spray with either avocado or EVOO spray.
Cook your chicken at 400 for 25 minutes, flipping half way.
Cook your rice.
Dice up your cucumber and red onion then mix in a bowl and set aside.
Drain your pineapple (I use tidbits) and set aside.
When your chicken is almost done, whisk your sauce ingredients together and set aside.
When your chicken is done and at 165 degrees, take it out and let it rest while you assemble your bowls.
When your chicken is cooled down, slice and place on top of your rice and veggies.
Drizzle your sauce evenly over each of your chicken. ENJOY!
I take out the cucumber prior to reheating and then mix it in later. I love the cool crunch it adds!