Heat 1/4 cup oil in a small skillet over medium-low heat. Add sliced garlic and cook, stirring often, until golden brown and crisp, about 2-3 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate.

In a heatproof bowl, combine chili flakes, sesame seeds, soy sauce, sugar, and salt. Heat another 1/4 cup oil until just shimmering, then carefully pour over the chili mixture. Stir well and let cool completely.

If using frozen edamame, cook it in boiling salted water for 3-4 minutes until tender, then drain and cool under cold water. Pat dry thoroughly with paper towels to remove excess moisture.

In a large bowl, toss edamame with 2-3 tablespoons chili oil to taste.

Divide cooled rice between four serving bowls. Arrange edamame, carrots, bell pepper, cabbage, and avocado over the rice in sections.

Drizzle with additional chili oil as desired. Top with crispy garlic, green onions, sesame seeds, and cilantro.

Serve with lime wedges on the side. Season with salt and pepper to taste.