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In a medium bowl, combine ⅔ cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit at least 10 minutes.
While the chicken is in the sauce, prepare the spicy mayo and the pickled cucumbers.
Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
Heat a few tablespoons of oil in a large skillet over medium (panko burns easily). Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.
Add the edamame to the skillet, cook a few minutes until your desired crispiness.
To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, and green onions. Spoon over the spicy mayo.