Preheat oven to 200°C and line a tray with baking paper.
Toss the cooled rice with soy sauce, chilli crisp and sesame oil until coated.
Spread evenly on the tray and bake for 30 to 40 minutes, tossing halfway, until golden and crispy.
Cook your chicken as instructed.
Add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl.
Whisk the dressing ingredients until smooth, using water to thin if needed.
Taste and adjust.
Pour over the salad, toss gently, garnish with sesame seeds or peanuts and enjoy.
