Pat diced chicken thighs completely dry with paper towels. In a bowl, toss chicken with soy sauce to season, then sprinkle cornstarch over the pieces and mix until evenly coated.

Rinse 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 to 18 minutes. Remove from heat and keep covered.

Thinly slice cucumber and place 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.

In a mixing bowl, whisk together mayonnaise and ponzu. Add julienned pear, coleslaw mix, and a teaspoon of the pickling liquid. Stir until combined. Season with salt, pepper, and half the sesame seeds.

Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and let cook undisturbed for 2 to 3 minutes until golden. Flip and cook the other side for another 2 to 3 minutes until crispy and cooked through.

Transfer cooked chicken to a clean bowl and drizzle with sweet chili sauce. Toss until every piece is glossy and coated.

Fluff rice and divide into serving bowls. Top with sweet chili chicken, a heap of sesame slaw, and drained pickled cucumbers. Finish with remaining sesame seeds for a final nutty crunch.