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PdfIn a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and ¼ teaspoon pepper; set aside while you make the chicken.
In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
Add reserved marinade and ¼ cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.