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Preheat oven to 400°F.
Mix cooled rice with chili oil, coconut aminos, and salt until evenly coated.
Spread into a very thin layer on a parchment-lined baking sheet.
Bake 30–40 minutes, flipping halfway through. Check every 5 minutes after the 30-minute mark until it reaches your desired crispiness.
Mix chicken with salt, pepper, paprika, coconut aminos, olive oil, and optional flour.
Cook in a hot cast iron skillet with a drizzle of oil until golden and fully cooked through (165°F internal temp).
Whisk peanut dressing ingredients together, slowly adding warm water 1 tbs at a time until smooth and pourable.
Start salad base with cucumber, scallions, edamame, and avocado.
Add chicken.
Top with crispy rice.
Drizzle with peanut dressing and toss to combine.
Finish with toasted sesame seeds if desired.