Umami Chicken & Rice Bowls

Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 2-3 minutes. Add chicken, soy sauce, and 1 tsp sugar; season with salt and pepper. Cook, breaking up meat into pieces, until chicken is browned and cooked through, 5-7 minutes more. Taste and season with salt and pepper. Fluff rice with a fork; divide between bowls. Top with chicken.