1. Marinate the Meat: In a small bowl, mix together soy sauce, sesame oil, brown sugar, rice vinegar, and minced garlic. Add your choice of chicken or pork to the marinade and let it sit for at least 30 minutes (or up to overnight in the fridge).

2. Cook the Meat: Heat a grill pan or skillet over medium heat. Cook the marinated meat for about 5-7 minutes per side or until it reaches an internal temperature of 165°F for chicken or 145°F for pork.

3. Prepare the Macaroni Salad: Cook the elbow macaroni according to package directions. Once cooked, drain and rinse with cold water. In a large bowl, mix mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Add the cooked macaroni, celery, and red onion. Stir to combine. Chill in the fridge for 30 minutes before serving.

4. Steam the Vegetables: While the meat is cooking, steam your choice of vegetables (carrots, peas, and corn are popular choices) until tender, about 5-7 minutes.

5. Assemble the Plate: Place a scoop of rice on each plate. Add a portion of the grilled meat, a serving of macaroni salad, and steamed vegetables.

Garnish and Serve: Sprinkle chopped green onions and sesame seeds (if using) over the plate. Serve immediately with a side of soy sauce for added flavor.