Preheat the oven to 200°C (about 400°F) and place a baking tray inside.

In a mixing bowl, add day-old cooked jasmine rice and break up any clumps.

Whisk together tamari, rice vinegar, honey, sesame oil, and garlic, then mix it with the rice.

Spread the seasoned rice on the preheated baking tray and bake for 14 minutes, tossing halfway.

Dice chicken thighs and coat with corn flour, salt, and pepper.

Heat olive oil in a pan and sauté the chicken for 6-8 minutes until golden brown.

In a blender, combine lime juice, tahini, fish sauce, cilantro, water, honey, and remaining olive oil. Blend until smooth.

Chop veggies including iceberg lettuce, cucumbers, and spring onions, and prepare edamame and cashews.

In a bowl, combine sautéed chicken, chopped veggies, and dressing. Toss to coat and sprinkle crispy rice and cashews before serving.