Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in a rice cooker with 4 cups of water according to the manufacturer's instructions.

Once cooked, fluff the rice with a fork and set aside.

In a mixing bowl, combine soy sauce, sesame oil, honey, minced garlic, and grated ginger.

Add the chicken pieces to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.

Heat a grill pan over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side, or until fully cooked.

In a small bowl, whisk together rice vinegar, soy sauce, honey, and lime juice until well combined.

In each bowl, add a serving of rice as the base.

Top with cooked chicken, cucumber, carrots, edamame, avocado, and radishes.

Drizzle with the dressing and sprinkle with sesame seeds and sliced scallions.