Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic, red pepper flakes, and cook for 30 seconds or until fragrant. Add the GreenGiant riced veggies, and stir well to combine. Let cook until heated through, about 5 minutes.

Meanwhile, bring the barbecue sauce to a moderate simmer in a medium pot over medium-high heat. Once simmering, add the chicken and stir well to coat. Let the chicken heat up for about 5 minutes.

While rice and chicken cook, prepare the cucumber salad. In the bottom of a medium bowl, add in the Greek yogurt, lemon juice, dill, and season with salt and pepper. Stir well and add in the cucumber. Toss well to combine. Set aside.

Divide the GreenGiant rice into bowls. Top with BBQ chicken and the salad. Serve.