In a medium bowl, whisk together miso paste, Kainoa's House Sauce (or 3 tbs teriyaki), soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and toasted sesame oil until smooth and sugar is dissolved.

Marinate chicken

Pat the chicken thighs dry with paper towels. Place them in a shallow dish or zip-top bag and pour 2 tablespoons of the marinade over the chicken, reserving about 1 tablespoon for basting/finishing. Turn to coat thoroughly. Marinate in the refrigerator for at least 30 minutes, up to 4 hours. Remove from fridge 20 minutes before grilling to take off chill.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush grates or pan lightly with vegetable oil to prevent sticking.

Grill chicken

Shake off excess marinade and place the thighs on the hot grill. Grill 5–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and edges have nice char marks. During the last 2 minutes of cooking, brush the reserved marinade over the chicken once or twice to build a glossy finish. If using a sauce thicker than the marinade, warm that sauce and brush on during the last minute.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into strips or bite-sized pieces. Spoon any resting juices back over the chicken and sprinkle with sliced green onions and toasted sesame seeds.

Rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 1.25 cups water, and 1/4 tsp salt in a small pot or rice cooker. If using a pot, bring to a boil uncovered, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with a fork and serve one neat scoop (≈3/4 cup) alongside the chicken.

Macaroni Salad

If not already cooked, boil elbow macaroni in salted water until just tender according to package instructions. Drain and rinse under cold water to stop cooking and cool. Drain thoroughly.

In a bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper until smooth. Fold in the cooled macaroni, grated carrot, and chopped onion. Adjust seasoning to taste. Chill for at least 15 minutes for flavors to meld. Serve about 1/2 cup portion as the mac salad scoop.

Plating & Serve

Plate one scoop of rice, one scoop of mac salad, and arrange sliced misoy chicken alongside. Drizzle a little extra Kainoa's House Sauce or warmed teriyaki over the chicken if desired. Garnish with green onions, toasted sesame seeds, and lemon/lime wedge on the side. Serve warm.