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

Place the 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.

Place the Panko and sesame seeds in a shallow bowl. 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. Add the chicken and cook until golden brown, about 3-4 minutes per side. Transfer to a cutting board.

Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook for another minute, then remove from the heat.

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

To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.