Marinate the chicken breasts in the teriyaki sauce and orange juice concentrate for a day.
Cook the rice according to directions on package (I boil it for 18 minutes over low heat)
Grill the chicken. Let the meat rest for 5 minutes, then chop up into strips (you can also stir fry the chicken strips if you’d rather). Set aside.
Heat up the oil in a saute pan. Stir fry the onion for 5 minutes, then add the zucchini and cook for 5 minutes more, or until everything looks cooked through. I like the zucchini to have a little crunch left.
Add the chicken strips to the pan with the onion and zucchini and drizzle a little soy sauce over to taste. Sprinkle with black sesame seeds and stir. Gently fold in the avocado chunks.
Serve over rice, and offer more soy sauce and wasabi to taste.