Make your rice.

Meanwhile, in a medium bowl combine zest, ponzu sauce, rice vinegar, sambal oelek, sugar and salt.

Heat toasted sesame oil in a large skillet or wok.

Once hot, use a slotted spoon or tongs to remove the chicken from the marinade (allow excess marinade drip back into the bowl) and add to the hot skillet. Cook undisturbed for 4 to 5 minutes, toss and continue to cook until no longer pink and golden brown. Transfer the cooked chicken to a clean plate.

Whisk 1 teaspoon cornstarch with the marinade. Add it to the skillet and bring to a boil for at least 2 to 3 mintues.

Divide rice among bowls and top with the ponzu chicken, radish and cucumber slices, shredded carrot and pickled red onion. Top with a tablespoon chopped peanuts, green onions, ponzu sauce and scatter black sesame seeds over top.