In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and a splash of sriracha for heat. Dice the large English cucumber and add it along with ½ cup of cooked edamame, 2 chopped scallions, and 1 teaspoon of grated fresh ginger. Toss everything well and let the salad sit for 10 minutes to allow the flavors to meld. Fold in diced avocado right before serving for a creamy touch.

In a small mixing bowl, combine ¼ cup of mayonnaise with 1-2 teaspoons of sriracha, depending on your preferred spice level. Use a spoon to mix until smooth and fully blended.

Gently flatten 1 pound of chicken tenders to about ¼ inch thick. Set up a breading station with three shallow dishes: one with ½ cup of all-purpose flour seasoned with salt, another with 2 beaten large eggs, and the last with 1 cup of panko breadcrumbs. Dredge each chicken tender in flour, dip into the egg, and coat thoroughly with panko.

Heat ½ inch of vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Carefully add the breaded chicken tenders in batches, frying for 2-3 minutes on each side or until golden brown and cooked through. Transfer cooked chicken to paper towels to drain excess oil.

Place a scoop of freshly cooked white rice at the bottom of each bowl. Slice the fried chicken into strips and arrange them over the rice. Add the cucumber salad on the side and drizzle generously with the sriracha mayo. Garnish with sesame seeds if desired.