In a medium bowl, whisk together the soy sauce or tamari, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

Heat a large skillet over medium-high heat, add oil, and cook chicken for 4-5 minutes per side until golden. Pour teriyaki sauce over and simmer until chicken is cooked through.

Remove chicken from the skillet and let it rest for 5 minutes before slicing it into strips.

In a bowl, toss warm cooked jasmine rice with rice vinegar, sesame oil, and salt until coated.

Mash ripe avocados in a bowl, mixing in lime juice, salt, and pepper until creamy.

Using a food ring, layer the seasoned rice, mashed avocado, and sliced chicken to create a stacked presentation.

Garnish with sesame seeds, green onions, and pickled ginger before serving.