Combine the warm water, hoisin, soy sauce, rice vinegar, brown sugar, and mirin in a small bowl.

Peel the carrots. Cut them lengthwise, then crosswise, into 1/2 thick slices. Cut the cumber crosswise in 1/2 thick slices. Remove the white bottoms from the scallions, then cut the green stems into thin slices. Mince the cloves of garlic and fresh ginger.

Meanwhile, prepare the rice. Feel free to use a rice cooker if you have one. If not, add a cup of rice to a medium-sized pot. Pour in the cup of water and bring to a boil. Turn the heat down and allow the rice to simmer for 10-12 minutes. Fluff with a fork.

Heat a thin layer of olive oil (or sesame oil for added flavor) over medium heat in a medium sized pan. Once hot, add the garlic, ginger, and the white bottoms of the scallions. Cook, stirring frequently for 1-2 minutes or until fragrant.

Add the ground chicken to the pan. Season with salt and pepper. Cook while stirring for 2-3 minutes, then add the chopped carrots to the pan. Cook for 2-3 minutes.

Cover the pan and continue cooking for another 2-3 minutes or until the meat is cooked through and the carrots have softened. Remove the lid and add the sauce to the pan. Stir to coat.

Serve the rice in a bowl. Top with the ground chicken, sauce, and carrots. Place the sliced cucumber around the side of the bowl. Garnish with the green slices of the scallion and any other toppings you enjoy.