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In a large bowl, combine minced garlic, soy sauce, honey, rice vinegar, sesame oil, grated ginger, salt, and pepper. Add the chicken thighs and coat well. Cover and marinate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice into strips.
In a large bowl, combine cooked jasmine rice with sesame oil, chopped green onions, and cilantro. Mix well.
In a small bowl, whisk together sesame oil, soy sauce, chili paste, honey, rice vinegar, and toasted sesame seeds until well combined.
Divide the rice mixture among serving bowls. Top with sliced chicken, cucumber slices, and drizzle with chili sesame sauce. Garnish with additional chopped green onions and chili flakes, if desired.