Bang Bang Chicken Bowl

Prepare the Bang Bang sauce: whisk together avocado mayo, Thai sweet chili sauce, sriracha, honey, seasoned rice vinegar, and chili flakes until smooth.

Make the cucumber carrot salad: combine mini carrots, mini cucumbers, 2 tbsp seasoned rice vinegar, 2 tbsp honey, sesame seeds, black sesame seeds, salt, and garlic powder; mix well and refrigerate until ready to serve.

Dice the chicken thighs and place them in a large bowl. Drizzle with soy sauce and season with salt, pepper, garlic powder, and onion powder; toss until evenly coated.

Heat a large skillet over medium‑high heat and spray with avocado oil. Add the chicken in a single layer and cook without stirring for 5–7 minutes to develop a crust. Stir, then continue cooking, turning every few minutes, until the thickest piece reaches an internal temperature of 175–185°F (80–185°F), about 8–10 minutes total.

Turn off the heat and stir in a few tablespoons of the Bang Bang sauce until the chicken is well coated.

Assemble each bowl: place a serving of jasmine rice at the bottom, top with the coated chicken, a scoop of cucumber carrot salad, shredded red cabbage, sliced green onions, and a sprinkle of sesame seeds. Serve immediately.