In a bowl mix the soy sauce, honey, garlic, ginger and sesame oil. Add the chicken thighs and toss well to coat. Let them marinate for about 20 minutes.
For the cucumber, place them on a chopping board and smash them a rolling pin so they split open. Tear or cut into chunky one inch pieces.
Whisk together the soy sauce, rice vinegar, sesame oil, chilli crisp and sugar until the sugar dissolves.
Heat a frying pan over medium heat. Place the chicken thighs skin side down in the pan and cook for about 6–7 minutes so the skin renders and becomes deeply golden and crisp. Flip and cook another 4–5 minutes until cooked through. Rest for a few minutes, then slice.
Place the smashed cucumber in a large bowl with the spring onion and coriander. Add the dressing and toss well. Gently fold through the avocado so the pieces stay chunky and creamy.
Transfer the salad to a serving plate, top with the sliced crispy chicken and finish with the chopped almonds and a sprinkle of sesame seeds.
2 servings