1-First, mix 1 ¼ cups mayonnaise, ⅔ cup Thai sweet chili sauce, 2 tablespoons honey, and 2 teaspoons Sriracha in a medium bowl to create the Bang Bang Sauce; set it aside for later use.

2-Next, season 2 pounds of boneless, skinless chicken breasts (cut into 1-inch cubes) with 1 tablespoon vegetable oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss everything to coat evenly.

3-Arrange the chicken in a single layer in an air fryer basket and cook at 400°F for 11-12 minutes, flipping halfway, until it reaches an internal temperature of 165°F. You can also cook it in a hot oiled skillet for 8-10 minutes until golden and fully cooked.

4-Toss the cooked chicken with ½ cup of the Bang Bang Sauce to coat it well.

5-Assemble the bowls by dividing 4 cups of warmed cooked white rice, 2 cups thinly sliced red cabbage, 1 julienned large carrot, 1 halved and sliced medium cucumber, 1 thinly sliced large avocado, and the sauced chicken into four portions.

6-Finally, garnish with the remaining Bang Bang Sauce, chopped fresh cilantro, and sesame seeds, then serve right away for the best taste.