In a medium bowl, whisk together 80ml of soy sauce or tamari, 30ml of honey, 15ml of rice vinegar, 15ml of sesame oil, two minced garlic cloves, and 1 teaspoon of grated ginger until well combined. Set aside.

Heat a skillet over medium-high heat and add a splash of oil. Add the chicken and cook for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest briefly.

Return the chicken to the skillet and pour in the sauce. Allow it to simmer gently for 5-7 minutes, flipping the chicken occasionally until well coated. For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the pan.

In a separate bowl, combine 225g of cooked rice with 15ml of rice vinegar, 15ml of sesame oil, and a pinch of salt. Mix gently until well seasoned and slightly cooled.

In a bowl, take the sliced avocados and add 15ml of lime juice, a pinch of salt, and a dash of pepper. Mash until creamy but still chunky.

Begin layering your stack using a food ring or your hands. Start with seasoned rice, followed by mashed avocado, and top with glazed teriyaki chicken.

Sprinkle sesame seeds and chopped green onions over the top. Add pickled ginger on the side if desired. Serve immediately.