PROCEDURE

Cut the chicken into strips, cook the rice in boiling salted water and strain it al dente. Clean the radishes and cut them into rings.
Remove the peel and the pit of the avocado, cut the pulp into slices, and cut the cabbage into thin strips. Brown the cabbage over high heat with a tablespoon of oil, add the rest of the marinade and let it reduce a little.
Place a portion of rice in each bowl; arrange the chicken, avocado, baby spinach, cabbage, and edamame on top.
Sprinkle with sesame seeds and serve with soy sauce to taste.