Preheat your oven broiler to 400 degrees F. Place a large baking tray inside and let it heat for 10 minutes. Toss cooled jasmine rice with tamari, rice vinegar, honey, sesame oil, and minced garlic until fully coated. Spread in a thin, even layer on the hot tray and bake for 14 to 18 minutes, tossing once halfway through, until golden and crisp at the edges.

Toss the diced chicken thighs with corn flour, salt, and black pepper until evenly coated. Heat a large skillet over medium heat with olive oil. Cook the chicken in 2 to 3 batches without crowding, 4 to 5 minutes per batch, until golden brown on all sides and cooked through to an internal temperature of 165 degrees F. Transfer to a paper towel-lined plate.

Blend lime juice, tahini, fish sauce, cilantro, water, honey, olive oil, and a pinch of salt until smooth and creamy. Taste and adjust lime or salt as needed. If the dressing is too thick, add water one teaspoon at a time.

Finely shred the iceberg lettuce, slice the cucumbers and spring onions, roughly chop the cashews, and pick the mint leaves from their stems. Have the edamame ready to go.

In a large bowl, combine the cooked chicken, shredded lettuce, cucumbers, mint, spring onions, and edamame. Drizzle with the dressing and toss to coat. Scatter the crispy rice and cashews on top just before serving. Add a squeeze of fresh lime if desired.