A flavor-packed bowl of crispy chicken tossed in creamy sweet-spicy sauce, served over rice with fresh veggies—perfect for lunch or dinner.

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts or thighs, cubed

¼ cup tapioca starch (or potato/corn starch)

½ tsp garlic powder

½ tsp paprika

Salt & black pepper, to taste

2–3 tbsp avocado or sesame oil (for frying or air frying)

Bang Bang Sauce:

½ cup mayonnaise (or Greek yogurt/avocado mayo)

3 tbsp Thai sweet chili sauce

1–2 tsp sriracha (to taste)

1 tbsp honey or preferred sweetener

1 tsp lime juice or rice vinegar

For the Bowls:

2 cups cooked jasmine rice (or cauliflower rice, quinoa)

1 cup shredded cabbage

1 cup julienned carrots

1 cup sliced cucumber

Optional toppings: avocado slices, green onions, sesame seeds, edamame

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In a large bowl, toss chicken cubes with tapioca starch, garlic powder, paprika, salt, and pepper.

Heat oil in a skillet over medium heat. Cook chicken until golden and crispy (8–12 minutes), or air fry at 400°F for 11–12 minutes, flipping halfway.

While chicken cooks, whisk together all sauce ingredients in a small bowl. Set aside half for drizzling.

Toss the cooked chicken with the remaining bang bang sauce until evenly coated.

Prepare vegetables—steam lightly or leave fresh for crunch.

Assemble bowls: layer rice, veggies, and chicken. Add avocado, drizzle with reserved sauce, and top with green onions and sesame seeds.

Make it low-carb with cauliflower rice and Greek yogurt-based sauce.

Use shrimp, ground chicken, or cauliflower for protein variations.

Add other veggies like bell peppers, snap peas, or pickled red onions.

Keep sauce separate when meal prepping to preserve texture.

Store up to 4 days in the fridge, or freeze rice and chicken separately for up to 3 months.