Preheat the oven to 425F. On a large baking sheet, add cooked white rice, chili oil, avocado oil, and soy sauce and mix until well incorporated. Using your hands, spread out the rice on the baking sheet until you get an even thin layer. Bake for 25-30 mins until browned and crispy. Once the rice is ready, remove from the oven and set aside to cool.

While the rice is cooking, prepare the salad by chopping and dicing all the ingredients then adding to a large bowl.

To make the dressing, add sesame oil, rice vinegar, soy sauce, tahini, honey, grated ginger, and water to a small bowl or jar and mix well until combined.

When ready to serve, pour the sesame dressing over the salad, toss until well combined then add the crispy rice on top. Garnish with additional avocado slices, if desired.