Cook rice: Cook 1 cup of white rice.
Chicken: Coat 2 large boneless chicken thighs in 3 tbs cornstarch. Preheat a pan to medium heat and add 2 tbs canola oil. Cook the chicken thighs for 3-4 minutes per side, continuing until cooked.
Sauce: In a bowl, combine 2 tbs soy sauce, 2 tbs dark soy sauce, 1 tbs honey, 1 tbs crushed garlic with 1 tsp 5 spice powder. Mix well. Once chicken is cooked, remove from the heat.
Finish off: Finely slice 1/3 cucumber and 1 spring onion. Remove chicken from the pan and slice. Plate up cooked rice and top with chicken, cucumber, spring onions and cover with the sauce. Top with sesame seeds, if desired.