Preheat the oven grill to 200°C. Once preheated, place a large baking tray into the oven to heat for 5 minutes.

Add the cooked and cooled rice to a large mixing bowl. In a separate smaller bowl whisk together the tamari, rice wine vinegar, honey, sesame oil and garlic. Pour the sauce over the rice and toss to coat all the rice evenly. Tip the rice out onto the prepared baking tray and spread out into a thin even layer. Place into the oven to bake for 14 minutes, tossing half way to evenly cook.

Heat a large frying pan to a medium heat. Add the olive oil and then the chicken, making sure that the chicken is spread out and not touching each other. You may need to cook the chicken in 2-3 batches depending on the size of your pan. Cook the chicken until golden on all sides. Transfer to a paper towel lined plate and repeat this process until all the chicken is cooked.

Next, make the dressing. Add the lime juice, tahini, cilantro, water, honey, olive oil and salt to a bullet blender and blend on high until smooth and creamy.

To assemble the salad, add the fried chicken, shredded lettuce, sliced cucumbers, diced avocado, mint leaves, spring onions and edamame beans to a large salad bowl. Drizzle with the cilantro lime dressing and toss to coat evenly. Top the salad with the crispy rice and chopped cashews.