1
In a large bowl, dust the chicken legs with cornstarch and season with salt and pepper.
2
Heat a medium size skillet over medium-high heat with about 1 tablespoon Of oil and brown the chicken legs.
3
In a slow cooker, add the browned chicken legs along with the teriyaki sauce, ginger, garlic, honey and white parts of the scallions.
4
Put the lid on and cook on low for 4 hours or high for 2 hours.
5
When the chicken is about 20 minutes away from being done, add the rice, to the water in a pot bring it to a boil, then drop it down to a simmer. Put the lid on and simmer for 10-15 minutes.
6
When the rice is done, fluff with a fork and fold in the green parts of the scallions and sesame seeds.
7
Just before serving, combine the bell pepper, cucumber, carrot, cilantro, lime juice, salt, pepper and about 1 tablespoon EVOO in a bowl.
8
To serve, scoop a portion of scallion-sesame rice into the bottom of a shallow bowl and top with two chicken legs drizzled with a bit of the teriyaki sauce.
9
Garnish with the fresh and crunchy pepper, cucumber and carrot mixture.