Prepare a charcoal grill with charcoal to one side of the grill for direct heat. In a bowl, combine fermented black beans, ginger, sambal, soy sauce, honey and canola oil. Rub mixture all over inside and outside of chicken.
In a foil pan, combine sugar, tea and rice. Spray grill with non-stick spray or brush with oil. Place chicken over indirect heat and the foil pan containing tea mixture over direct heat. Cover grill and cook until chicken is done, 40 to 45 minutes. The internal temperature of thigh should reach 170° and breast should be 160°. Allow to rest 10 minutes before cutting into pieces. Serve with grilled vegetables.
Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Place vegetables in a bowl, toss with olive oil and season with salt and pepper. Cook for 10 minutes, turning once.