Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook rice in a rice cooker or on the stovetop according to package instructions (15-20 minutes). Let sit for 10 minutes to steam and cool slightly.

Chop 1 cup of cooked chicken into small pieces and combine in a mixing bowl with 1-2 tablespoons of soy sauce and salt to taste. Mix well until chicken is evenly coated.

Wet hands to prevent sticking. Take a handful of rice, flatten it into a disc, place the chicken filling in the center, fold rice over the filling, and mold into a triangular shape. Repeat until all ingredients are used.

Cut strips of nori (if desired) and wrap them around the bottom part of each Chicken Onigiri for added flavor and texture. Alternatively, use thinly sliced cucumbers or carrots.

Arrange Chicken Onigiri on a serving plate and optionally garnish with sesame seeds. Serve with dipping sauces like soy sauce or spicy mayo.