In a small bowl, mix together ½ cup vinegar, 1 tablespoon sugar, 1 teaspoon sea salt, and ½ teaspoon crushed red pepper. Stir until the sugar dissolves completely. Slice the cucumber thinly and place it in the bowl with the pickling mixture. Let it refrigerate for at least 10 minutes.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of broccoli florets and ½ cup of matchstick carrots, sautéing for about 2 minutes. Season with ⅓ teaspoon powdered ginger, ½ teaspoon garlic powder, and black pepper to taste.

Push the sautéed vegetables to one side of the skillet, then add 10 mini chicken and vegetable wontons to the empty side. Cook according to package instructions, around 5 minutes, stirring occasionally to prevent sticking.

In a small mixing bowl, combine 4 tablespoons soy sauce, 2 tablespoons water, and 1 teaspoon sesame oil. Stir until the sugar is completely dissolved.

In each bowl, place ½ cup of cooked brown rice as the base. Layer on the sautéed vegetables and cooked wontons, top with quick-pickled cucumbers, and drizzle the sauce generously over the entire bowl. Sprinkle with black sesame seeds if desired.