Marinate Chicken: Put 1/4 cup soy sauce and chicken thighs in a large bowl or storage bag (use up to 1/2 cup soy sauce, if needed); toss to coat. Let marinate for 15-30 minutes.

Prep: Preheat outdoor grill to a medium-high heat and clean grill grates.

Broccoli: Place the broccoli in a large bowl and toss with 1 tablespoon olive oil and a generous sprinkle of salt.

Grill: Remove the chicken from the soy sauce, allowing excess liquid to drip off. Season chicken with salt and pepper. Place directly on the hot grill grates and let cook for 2-4 minutes. Flip chicken and place the prepped broccoli on the grill on a grill pan or large piece of aluminum foil sprayed with nonstick cooking spray. Let the chicken cook for another 2-4 minutes or until the internal temperature reaches 162 degrees F. During the last 2 minutes of cook time for the chicken, brush on some teriyaki sauce. Toss the broccoli a few times during the cooking process and remove when cooked to your desired crispness. Remove all the chicken and broccoli when they are fully cooked.

Rest: Let the chicken rest on a plate or cutting board for 5-10 minutes, then cut into strips or bite-sized pieces.

Rice Bowls: Divide the rice, cucumbers, carrots, edamame, cabbage, avocado, green onion, chicken, and broccoli between bowls.

Serve: Enjoy the rice bowl with a drizzle of the remaining teriyaki sauce!