Step 1: Preheat the oven grill to 200°C (about 400°F) and line a baking tray with parchment paper.

Step 2: In a large mixing bowl, combine cooled jasmine rice with tamari, rice vinegar, honey, toasted sesame oil, and minced garlic. Stir gently to coat.

Step 3: Spread seasoned rice onto the hot baking tray and bake for about 14 minutes, tossing halfway through.

Step 4: Dice the chicken thighs and coat with corn flour, salt, and pepper.

Step 5: Heat a skillet over medium-high heat and fry chicken in batches for 5-7 minutes until golden brown.

Step 6: In a blender, combine lime juice, tahini, honey, and a pinch of salt. Blend until smooth, adding water if necessary.

Step 7: Prepare your salad vegetables by shredding lettuce, slicing cucumbers, and chopping mint.

Step 8: In a large serving bowl, combine fried chicken, lettuce, cucumbers, mint, spring onions, and edamame.

Step 9: Drizzle tahini dressing over the salad, top with crispy rice and cashews, and serve immediately.