Rinse the quinoa thoroughly under cold water, then cook 1 cup of quinoa according to the package instructions. Once cooked, season with sea salt and black pepper to taste and set aside to cool. I recommend fluffing the quinoa with a fork for the perfect texture.

Now, heat a medium skillet over medium-low heat and add a drizzle of avocado oil (if desired, though this isn't in the ingredient list; you could use a dry skillet). Slice the chicken breast into thin, approximately 5-inch-long strips. Add the chicken to the skillet, then pour in the coconut aminos and sprinkle in the crushed red chile flakes. Season with additional salt and black pepper to your liking. Cook, stirring continuously, until the chicken is nicely browned on the outside and fully cooked through (no longer pink inside), about 8–10 minutes. Once done, set the chicken aside to cool.

While the chicken and quinoa are cooling, cut both cucumbers in half lengthwise. Carefully hollow out the center of each cucumber half with a spoon or knife, creating a trough to hold the filling. Prepare the other vegetables: thinly shred the red cabbage if not already done, cut the carrot into matchstick-sized pieces, and finely chop the green onions.

Start assembling each cucumber half by pressing a layer of cooked quinoa (from Step 1) into the hollowed-out center. Next, add a layer of cooked chicken (from Step 2) on top of the quinoa and press gently to compress. Add thin layers of shredded red cabbage, carrot matchsticks, and chopped green onions, compressing slightly after each addition to ensure everything fits inside the cucumber. Repeat this process for all cucumber halves until all your ingredients are used up. I find that packing each layer gently but firmly helps the rolls stay cohesive when sliced.

Using a sharp knife, carefully slice each filled cucumber half into 1/2-inch-thick rounds. Arrange the slices on a platter and serve immediately for the freshest taste, or chill them for a refreshing snack later. If you like, serve the rolls with extra coconut aminos for dipping. Leftovers can be kept in an airtight container in the refrigerator for up to four days.