Begin by rinsing the rice. Place the 2 cups of Jasmine rice in a saucepan and cover it with water. Use your hands to gently swish the rice around, helping to remove excess starch.

Strain the water and repeat this process two more times.

After rinsing, add 2 1/2 cups of clean water to the rice in the saucepan. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer and cover the pot partially with a lid.

Allow the rice to cook until most of the water has absorbed. After this, cover it fully and turn off the heat, letting the rice steam.

While the rice is cooking, prepare the sauce. In a medium bowl, combine 1/4 cup tamari, 1 tablespoon sesame oil, 1/4 cup hoisin sauce, and the minced garlic. Whisk these ingredients together until well combined.

In a frypan, drizzle 1 tablespoon of extra virgin olive oil and heat it over medium heat.

Add the diced brown onion and sauté until it becomes translucent, which should take a few minutes.

Following this, add the ground chicken to the pan, browning it while breaking it apart with a spatula.

Once the chicken is fully cooked with a light brown color, pour the prepared sauce from the bowl into the frypan.

Stir everything together so the chicken is evenly coated in the sauce, allowing it to simmer for a few minutes until the sauce thickens slightly.

Prepare the broccoli while the chicken is simmering. Place the broccoli florets in a heat-proof bowl and pour boiling water over them. Strain the broccoli after a couple of minutes when it turns vibrant green.

To serve, divide the cooked rice among individual bowls. Top each bowl with the saucy ground chicken mixture, followed by the blanched broccoli, cucumber rounds, sliced radish, and finely sliced spring onions.