Bring 2 cups of water to a boil in a small pot.
Stir in 1 cup of jasmine rice and 2 teaspoons of Kosher salt. Reduce the heat to low, cover, and let it simmer for 12 to 15 minutes, until all the water is absorbed. Remove from heat and mix in 2 tablespoons of toasted sesame seeds and 1 tablespoon of sesame oil. Let it cool while preparing the chicken.
Season 1.25 pounds of boneless chicken thighs with Kosher salt and pepper. In a small bowl, whisk together 2 tablespoons of maple syrup, 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 2 teaspoons of lemon zest, and 2 minced garlic cloves. Pour this over the chicken and rub to coat.
Heat a large pan over medium heat. Cook the chicken for 7 to 9 minutes per side, or until browned and fully cooked. Let it rest, covered, for 5 minutes, then slice into pieces.
Evenly distribute the cooked jasmine rice into 4 meal prep containers. Top with the sliced chicken, sliced English cucumber, and garnish with fresh herbs, a drizzle of sesame oil, and a sprinkle of sesame seeds. Serve with lemon wedges if desired.
