Korean-Style Breakfast Bowl with Crispy Chicken Thigh and Steamed Freekeh

Bring a small pot of water to a boil, add the freekeh, reduce to a simmer, and cook for 15-20 minutes until tender and chewy.

While the grain cooks, slice the chicken thighs into thin, bite-sized strips.

Heat a non-stick pan over medium-high heat. Add the chicken, skin-side down, and cook for 6-8 minutes without moving it, allowing the skin to render its fat and turn deeply golden and crackly.

Flip the chicken, add the chopped onions and minced garlic, and continue cooking for 3-4 minutes until the aromatics are fragrant and translucent.

Toss in the fresh spinach and cook just until it wilts, about 60 seconds.

Drain the freekeh and divide into a wide bowl. Top with the crispy chicken, wilted spinach, and aromatics. Serve immediately while the chicken skin is still crisp.