1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes. Whisk until well blended.
2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, saving the rest for serving. Let the chicken sit ten minutes.
3. In a shallow bowl, combine Panko and 3 tablespoons sesame seeds. Dredge both sides of the chicken through the Panko, pressing to adhere.
4. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown.
5. Flip the chicken and cook until golden on the other side. Transfer to a cutting board.
6. Add the edamame to the skillet and cook until thawed. Add 2 tablespoons tamari/soy sauce. Cook for another minute.
7. To make spicy mayo, combine olive oil mayo and sriracha in a small bowl. Mix thoroughly.
8. To assemble, start with a base of rice. Layer on the sliced chicken, cucumber, avocado, pickled ginger, green onions, and nori. Drizzle with spicy mayo and reserved tamari/soy sauce.
