In a medium bowl, combine the marinade ingredients: tamari/soy sauce, sesame oil, honey, ginger, green onion, sesame seeds, and chili flakes.

Place chicken in a bowl and pour over 3-4 tablespoons of the sauce, saving the rest for serving. Let the chicken sit for 10 minutes.

In a shallow bowl, mix Panko and sesame seeds. Dredge both sides of the chicken through the Panko, pressing to adhere.

Heat a few tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes. Flip and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.

Add edamame to the skillet, cook until thawed, then add soy sauce. Cook for another minute, then remove from heat.

To make Spicy Mayo, combine all ingredients in a small bowl.

Slice the chicken into thin strips. Add rice to bowls, top with cucumber, avocado, sliced chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and reserved sauce.