Heat olive oil in a non-stick skillet over medium heat. Add diced, plant-based chicken and season with salt and pepper to taste. Heat until warmed through, tossing occasionally, about 5-8 minutes.
While "chicken" cooks, dice cucumber.
Serve brown rice in bowls. Top with "chicken" and cucumber. Drizzle with soy sauce and spicy mayo, to taste. Sprinkle with Furikake and fried onions, to taste.