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Butterfly the chicken breasts and season both sides with salt and pepper. Crush the garlic cloves, discarding the skins.
Stir the maple syrup, soy sauce, miso and water together in a small bowl. Set aside.
Thinly slice the cucumber. Defrost the edamame. Fill a kettle and bring to the boil. Add the spinach to a colander and pour over the boiling water until wilted. Let it cool slightly, then squeeze out any excess water.
Tip the sliced cucumber into a bowl, season with salt and set aside.
Place a frying pan over a medium heat and add the olive oil. Pat the chicken dry, then place into the pan. Cook for 8–10 mins, flipping halfway, until golden on both sides.
Add the garlic and pour in the miso-maple mixture. Let it bubble away, basting the chicken as it cooks, until the sauce thickens into a glossy glaze and the chicken is cooked through.
Reheat the rice. Stir the edamame, spinach, rice vinegar and sesame seeds through the cucumber to make the salad.
Share the rice between Tupperware containers and top with the glazed chicken and crunchy salad. Spoon over any leftover glaze from the pan. Once cooled, box up and pop in the fridge, ready for tomorrow’s lunch - they’ll keep for up to 3 days.