Cut the chicken into 2 cm pieces, pat dry, and toss with the cornstarch and 1 tbsp soy sauce in a bowl. Whisk the honey, 3 tbsp soy sauce, vinegar, sesame oil, garlic, ginger and water in a small bowl. Shred the carrots and slice the cucumber and scallions.

Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Combine it with 350 ml water and a pinch of salt in a 2-quart / 1.9 L saucepan, bring to a boil, cover, and cook on the lowest heat for 15 minutes. Take it off the heat and keep the lid on for 10 minutes.

While the rice cooks, bring a 3-quart / 2.8 L pot of salted water to a boil. Cook the edamame for 4 minutes, then drain and set aside.

Toast the sesame seeds in a dry 30 cm / 12-inch skillet over medium heat for 2 minutes until fragrant and light gold. Tip them into a small bowl and wipe out the pan.

Heat 1 tbsp oil in the skillet over medium-high heat for 1 to 2 minutes until it shimmers. Add half the chicken in a single layer and leave it alone for 2 minutes. Stir and cook 2 to 3 minutes more, until browned and 165 F / 74 C in the thickest piece with no pink inside. Move to a plate and repeat with the remaining oil and chicken. Don't crowd the pan, or the chicken steams instead of browning.

Return all the chicken to the skillet over medium heat and pour in the glaze. Stir for 1 to 2 minutes until it turns glossy and coats the back of a spoon. Take the pan off the heat right away and stir in half the toasted sesame seeds.

Fluff the rice and divide it among 4 bowls, about 150 g each. Top with the glazed chicken, edamame, cucumber, carrot and scallions, then sprinkle with the remaining sesame seeds.