Marinate the chicken thighs in 1/2 cup of Teriyaki sauce for 6 hours or overnight. 

Grill chicken thighs until internal temp reaches 165°. 

Cover and let rest.

Cook rice as required. 

Assemble bowls with rice, chicken, 2 oz kraut-chi, 2 oz radish kimchi, 2 oz sliced green onions, & a sprinkle of Furikake. 

Finish with teriyaki sauce and serve.