We adapted this recipe from Cooking Light and it was a perfect weeknight dish with amazing flavor.
6 Skinless, boneless chicken thighs
1/4 Cup soy sauce
2 Tbsp dark sesame oil
1 Tbsp minced peeled fresh ginger
1 Tbsp honey
1/2 Tsp freshly ground black pepper
3 Garlic cloves, thinly sliced
1 English cucumber, peeled, halved lengthwise, and thinly sliced
1/4 Tsp salt
1/4 Cup minced shallots
2 Tbsp chopped fresh mint
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 Tsp dark sesame oil
1/4 Tsp ground red pepper
To prepare chicken, place each chicken thigh between 2 sheets of waxed or parchment paper; pound to 1/2-inch thickness using a meat mallet. Combine soy sauce and next 5 ingredients (through garlic) in a large bowl or zip-top plastic bag. Add chicken to soy sauce mixture and marinate in refrigerator 30 minutes, turning bag occasionally.
To prepare cucumbers, place cucumber slices in a colander/strainer; sprinkle with salt, tossing well. Drain for 1 hour. Place cucumber slices on a few layers of paper towels; cover with additional paper towels, pressing down occasionally. Combine cucumber, shallots, and next 5 ingredients in a large bowl; mix gently. Cover and set aside.
Heat a grill pan or griddle over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4-6 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining thighs if necessary. Serve 2 thighs over a bed of cucumbers and enjoy!