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Heat a large non-stick skillet over medium-high heat and drizzle in the sesame oil.
In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, and honey until smooth. Set aside.
Add cold rice to the hot skillet in an even layer. Let it sit undisturbed for 5–7 minutes, until the bottom becomes golden and crispy.
In a large bowl, combine shredded chicken, diced cucumbers, and green onions. Add the crispy rice on top and drizzle with the prepared dressing.
Toss everything gently so the dressing coats every ingredient without breaking the crispy bits.
Sprinkle with sesame seeds, more green onion, and season with salt and pepper to taste.
Serve warm, room temperature, or chilled.