Rinse the rice under cold water, then combine with water and bring to a boil. Cover, reduce to low heat, and gently cook for 15 minutes, followed by a 5-minute rest period before fluffing.
In a bowl, whisk together tamari, sesame oil, rice vinegar, honey, lime juice, garlic, ginger, and green onions to create the marinade. Reserve a quarter of this mixture as sauce.
Toss the chopped chicken in the remaining marinade and allow it to rest for 10 minutes to absorb flavors.
Prepare the vegetables by peeling the carrots into thin ribbons, slicing the cucumber, and scooping out the avocados. Heat the edamame until thawed.
Build each poke bowl by layering rice, marinated chicken, and arranged veggies. Drizzle the reserved sauce on top, then garnish with sesame seeds and pickled red onions if desired.
