1. Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

2. In a bowl, whisk rice vinegar, sugar, and salt until dissolved. Add cucumber slices and toss to coat. Set aside for at least 10 minutes.

3. In a bowl, whisk sesame oil, rice vinegar, soy sauce, and honey. Add shredded cabbage, carrot, and sesame seeds. Toss well to coat. Chill until ready to serve.

4. Heat a skillet over medium-high heat with a drizzle of oil. Season chicken thighs with salt and pepper. Cook for 5-6 minutes per side until golden and cooked through.

5. In a bowl, whisk sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and ginger. Pour over the chicken and simmer for 2-3 minutes until the sauce thickens and coats the chicken.

6. In each bowl, layer jasmine rice, sesame slaw, and sweet chili chicken. Top with quick-pickled cucumber slices and garnish with extra sesame seeds or scallions, if desired. Serve and enjoy!