If using leftover rice, reheat it in a pan over medium heat until warmed through. If preparing fresh rice, cook according to package instructions, making sure it's fluffy and light. Set aside to cool.

In a non-stick skillet, cook your teriyaki chicken according to package instructions or until fully cooked through and slightly caramelized. Remove from heat and let it cool slightly.

Dice the cucumber and bell pepper into bite-sized pieces, and slice the green onions.

In a large bowl, combine the cooked rice, teriyaki chicken, cucumbers, bell pepper, and green onions.

Drizzle the teriyaki sauce and soy sauce over the mixture, adding salt and pepper to taste.

Gently toss the salad to combine all ingredients evenly. You can serve it immediately or let it chill in the refrigerator for a refreshing option!