Begin by cooking the jasmine rice according to package instructions, typically bringing water to a boil and simmering for about 15 minutes until tender. Fluff with a fork and cover to keep warm.

Mix garlic powder, onion powder, paprika, black pepper, and salt to create a spice rub. Coat the chicken breasts generously with the mixture.

Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breasts for 6-7 minutes on each side until cooked through.

In a mixing bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, and ginger until smooth to create the sauce.

Remove the chicken and set aside. In the same skillet, add the sauce and simmer for 3-4 minutes until it thickens slightly.

Slice the rested chicken into thin strips or bite-sized pieces.

Assemble the bowls with a base of rice, then layer sliced chicken, diced pineapple, red bell peppers, and cucumber.

Drizzle the thickened sauce over the assembled bowls.

Garnish with green onions, coconut flakes, and sesame seeds before serving.