Cut the chicken breast to ensure even thickness.

Place the chicken and seasoning ingredients into a storage bag, massage until well combined, remove air, seal, and refrigerate overnight.

Trim the cucumber ends and slice thinly with a peeler. Cut shiso leaves into thin strips.

Remove chicken from the bag, pat dry, place on plastic wrap, and roll tightly. Wrap twice for security.

Place the wrapped chicken in a microwave-safe container and heat at 600W for 2 minutes 30 seconds. Flip and heat for another 1 minute 30 seconds.

Leave the chicken wrapped until it cools to room temperature, allowing residual heat to finish cooking.