Cook rice: Add ⅔ cup of uncooked rice to a pot with 1 cup of water. Set over high heat until foamy, cover, reduce heat to low, and cook for 12 minutes. Remove from heat, keep covered for 10 minutes, then fluff rice and chill on a parchment-lined tray for at least 10 minutes.

Preheat oven: Set oven to 400°F (200°C). Transfer cooled rice to tray, drizzle with soy sauce, sesame oil, and chilli oil, mix well, spread evenly, and bake for 25-30 minutes, checking at 15 and 20 minutes.

Make the satay dressing: In a bowl, combine peanut butter, soy sauce, sesame oil, fish sauce, and sweet chilli jam, gradually add water while mixing until creamy.

Combine salad ingredients: In a bowl, mix crispy rice, edamame, cucumber, chicken, cilantro, mint, Thai basil, optional red chilli, most peanuts, sesame seeds, and scallions. Pour half dressing over salad, mix well, drizzle more dressing, and sprinkle remaining peanuts before serving.