Preheat the oven to 200°C and line a tray with baking paper
Toss the cooled rice with soy sauce, chilli crisp oil and sesame oil until coated
Spread rice evenly on the prepared tray and bake for 30 to 40 minutes, tossing halfway, until golden and crispy
Set the crispy rice aside
Cook the chicken according to package directions
Whisk together Greek yoghurt, mayo, sweet chilli sauce, paprika and water until smooth to make the dressing
Taste and adjust the dressing as needed
Add cucumber, edamame, green onion, avocado, cooked chicken and crispy rice to a large bowl
Pour dressing over the salad and toss gently
Garnish with sesame seeds or peanuts
Serve and enjoy
