Preheat the oven to 375°F (190C).

Add the cucumber to the water. Let the cucumber slices infuse the water in the refrigerator.

Rinse the rice. Then prepare according to the instructions on the package.

Salt the chicken breast and coat it in flour.

Dip the chicken breast in beaten egg and then coat it with crushed cornflakes.

Place the coated chicken breast on a baking sheet lined with parchment paper.

Bake the chicken in the preheated oven for about 20 - 25 minutes or until cooked through to 160°F (71°C) and golden brown.

While the chicken is baking, grill the asparagus. Preheat the grill or a grill pan to medium-high heat.

Toss the asparagus spears with olive oil, salt, and pepper. Place them on the grill and cook for about 5 - 7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.

Make the honey garlic sauce: In a small bowl, combine honey, light soy sauce, rice wine vinegar, and garlic. Mix well. Add the cornstarch-water mixture.

In a skillet, heat up the garlic honey sauce over medium heat and whisk until the sauce thickens slightly.

To make sriracha mayo, mix together mayonnaise with sriracha sauce in a small bowl until well combined.

Add the chicken to the skillet with the sauce and toss to coat evenly. Slice the chicken.

Serve the honey garlic chicken over cooked jasmine rice. Drizzle with sriracha mayonnaise. Garnish with thinly sliced scallions and sesame seeds. Enjoy with a side of grilled asparagus, a fortune cookie, and cucumber water.