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 out evenly on the tray and bake for 30 to 40 minutes, tossing halfway until golden and crispy
Set the crispy rice aside
Cook the chicken as instructed on the packet
Whisk together Greek yoghurt, mayo, sweet chilli sauce and paprika until smooth, using water to thin as needed
Taste the dressing and adjust seasonings as desired
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
