Start by patting your diced chicken thighs dry with paper towels—this helps them get a better sear. In a bowl, toss the chicken with soy sauce to season. Then, sprinkle cornstarch over the pieces and mix until evenly coated. This creates a light, crisp crust once pan-fried.

Rinse the jasmine rice under cold water until it runs clear. In a pot, combine rice with 2¼ cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 15–18 minutes. Remove from heat and keep covered to allow it to steam gently.

Thinly slice your cucumber and place it in a bowl. Mix rice vinegar, sugar, and salt until dissolved, then pour over cucumbers with just enough water to cover. Let sit while you cook the rest—it gets more flavorful the longer it pickles.

In a mixing bowl, whisk together mayonnaise and ponzu sauce (or your lemon juice-soy sauce mix). Add julienned pear and coleslaw mix along with a teaspoon of the pickling liquid from your cucumbers. Stir until everything is combined nicely. Season with salt and pepper to taste before folding in half of the sesame seeds for added crunch.

Heat oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer without overcrowding the pan. Allow it to cook undisturbed for about 2–3 minutes until it's golden brown on one side; then flip it over and cook for another 2–3 minutes until crispy and fully cooked through.

Transfer your perfectly cooked chicken to a clean bowl and drizzle generously with sweet Thai chili sauce. Toss until every piece is beautifully glossy and coated in that delectable glaze.

Fluff your rice with a fork and divide it into serving bowls—this will be your comforting base! Top each mound of rice with heaps of sweet chili chicken alongside generous servings of sesame slaw and drained pickled cucumbers. Finish off by sprinkling any remaining sesame seeds on top for that final nutty crunch.