In a medium bowl, combine thinly sliced Persian or mini cucumbers, chopped green onions, toasted sesame seeds, Sichuan chili crisp, and a splash of rice vinegar. Add freshly chopped cilantro, Thai basil, and mint along with a sprinkle of salt and pepper. Toss gently to mix the ingredients well, and set the salad aside to allow the flavors to meld while you prepare the chicken.

Generously season both sides of boneless skinless chicken thighs with salt and pepper, ensuring even coverage. Allow the seasoned chicken to sit for a few minutes at room temperature.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned chicken thighs to the skillet. Cook for about 3 minutes on each side until golden brown and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate to rest.

Let the cooked chicken rest for about 5 minutes on a cutting board. After resting, slice the chicken into strips or bite-sized pieces.

In individual bowls, start with a generous base of prepared brown rice or cauliflower rice. Add the sliced chicken on top, drizzle with creamy sesame dressing, and finish with a scoop of cucumber salad over the chicken. Top with extra herbs and a sprinkle of Sichuan chili crisp, and serve with lime wedges.