Drizzle the Lee Kum Kee Pure Sesame Oil into the bottom of the crockpot. Place the whole chicken breasts in. Whisk all sauce mix ingredients in a small bowl, then pour over the chicken breasts. Cook on high for 3 hours.
Place all pickled cucumber ingredients into a bowl. Lightly toss the cucumber pieces until they are fully immersed. Set aside for later.
When the chicken has 15 minutes cooking time remaining, Heat a large frying pan to a high heat. Drizzle the pan with Lee Kum Kee Pure Sesame Oil and drop the broccolini stems and snow peas in. Cook for 6 minutes until lightly charred. Set aside.
Using 2 forks, pull apart the chicken breasts and stir through the sauce. Drain liquid from cucumber pieces and discard.
Build your bowl. Place the rice, teriyaki chicken, cucumber pieces, broccolini and avocado into piles. Sprinkle black sesame seeds and spring onion over the top.
Tip 1:Add a tablespoon of water to the frying pan when you flip over the broccolini to steam cook and soften the stems.
Tip 2:If you would like to thicken the cooking sauce, mix 2 tsp cornstarch with 1 tbsp of water then make a paste. Add to the sauce before pulling the chicken and stir well. Replace the lid and continue to cook for 10 minutes. Remove the lid. Stir the sauce well again. Now pull the chicken and stir through the thickened sauce.