1Combine tamari, honey, rice wine vinegar, minced garlic, and oyster sauce in a bowl to create the marinade.
2Whisk the ingredients until well combined.
3Set aside 2 tablespoons of the marinade in a small bowl for the sauce later.
4Add chicken to the remaining marinade in the large bowl.
5In the small bowl with the reserved marinade, add tahini and miso paste.
6Mix the tahini and miso paste with the reserved marinade, adding boiling water to thin the sauce.
7Rinse the rice in a pot under running water.
8Add oil to a pan and heat it.
9Place the marinated chicken into the hot pan.
10Pan-fry the chicken for 5 minutes per side.
11Mix 1 heaped tablespoon of cornstarch into the remaining marinade (from the chicken bowl), pour it over the chicken, and cook for another 5 minutes until thickened.
12Coat both sides of the chicken with sesame seeds.
13Serve the cooked jasmine rice in a bowl.
14Arrange sliced cucumber next to the rice.
15Place the cooked teriyaki chicken in the bowl.
16Add shredded nori to the bowl.
17Add edamame to the bowl.
18Add pickled red cabbage to the bowl.
19Drizzle the tahini miso sauce over the chicken and other ingredients in the bowl.