Preheat your oven grill (broiler) to 200°C (400°F). Place a large, sturdy baking tray inside to heat.

In a mixing bowl, combine your cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic. Stir well until the rice is coated.

Spread the seasoned rice in a thin, even layer on the preheated baking tray. Bake for 14 minutes, tossing halfway through.

Coat diced chicken thighs in corn flour, salt, and pepper. Cook in a pan over medium heat in olive oil for 5-7 minutes until golden brown.

In a blender, combine lime juice, tahini, cilantro, honey, and olive oil. Blend until smooth, adjusting with more water if necessary.

In a large bowl, combine fried chicken, shredded lettuce, cucumbers, mint, green onions, and edamame. Drizzle with dressing and toss to combine.

Top the salad with the crispy rice and roasted cashews just before serving.