For sauce, I mixed grated garlic (1 small clove), garlic chile paste (1/4 tsp), sesame oil (1/2 tsp), ponzu shouyu (1 tsp) and semi congealed liquid from the container where the chicken breast was kept (1 tbs).
I am really fond of microwave sake steamed chicken breast. It is so easy to make and is a nice thing to have in the refrigerator which can be used many different ways. The sauce really makes this dish come alive. The spiciness combined with the tender texture of the chicken juxtaposed to the texture and taste of the avocado makes this dish much more than the sum of its parts.
This dish will go well with any drink but we were having cold sake with this.