Begin by cooking the jasmine rice according to package instructions. Once cooked, set aside and keep warm.

In a bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Season the chicken thighs with this spice mixture.

Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.

Dredge each seasoned chicken thigh in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken thighs and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and drain on paper towels.

In a small bowl, mix honey and hot sauce together. Adjust the heat level by adding more hot sauce if desired.

To assemble the bowls, divide the cooked rice among four bowls. Top each with fried chicken, shredded cabbage, sliced cucumbers, and a drizzle of the hot honey sauce.

Garnish with chopped green onions and sesame seeds if using. Serve immediately.