Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.

Heat a skillet over medium heat and cook chicken breasts until golden on both sides, about 4 to 5 minutes per side.

Pour teriyaki sauce over the chicken. Simmer over gentle heat for 5 to 10 minutes, turning chicken occasionally until cooked through to 74°C internal temperature. If a thicker sauce is preferred, stir in the cornstarch slurry and cook until sauce has thickened.

Remove chicken from skillet, allow to rest briefly, then slice into thin strips.

Toss warm cooked rice with rice vinegar, sesame oil, and a pinch of salt. Set aside to cool slightly.

Mash ripe avocados with lime or lemon juice, and season with salt and black pepper to taste.

Using a food ring or by hand, press a 1.5-centimetre layer of seasoned rice into the base. Top with mashed avocado, then layer sliced teriyaki chicken strips above.

Gently remove the mold and repeat for additional servings. Finish each stack by sprinkling sesame seeds, chopped green onions, and pickled ginger if desired.