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.