1-Prepare the Bang Bang Sauce: by mixing together 1 ¼ cups mayonnaise, ⅔ cup Thai sweet chili sauce, 2 tablespoons honey, and 2 teaspoons Sriracha in a medium bowl until well combined. Set aside.

2-Season chicken cubes by tossing them with 1 tablespoon vegetable oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl.

3-Cook the chicken in an air fryer at 400°F (204°C) for 11-12 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). Alternatively, cook in a hot oiled skillet over medium-high heat for 8-10 minutes, flipping once, until golden and cooked through.

4-Toss the cooked chicken with ½ cup of the prepared Bang Bang Sauce until evenly coated.

5-To assemble, divide 4 cups of warmed white rice evenly into 4 bowls. Top each with ½ cup red cabbage, ¼ cup julienned carrot, and ¼ cup sliced cucumber.

6-Add the coated Bang Bang chicken and garnish with sliced avocado, fresh cilantro, sesame seeds, and drizzle with remaining sauce. Serve immediately.