Bang Bang Chicken Bowl (Print Version)

# Ingredients:

→ For the Bang Bang Sauce

01 - 1¼ cups mayonnaise (290g)
02 - ⅔ cup Thai sweet chili sauce (177g)
03 - 2 tablespoons honey
04 - 2 teaspoons Sriracha sauce (or more to taste)

→ For the Chicken

05 - 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
06 - 1 tablespoon vegetable oil
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper

→ For the Bowl Assembly

11 - 4 cups prepared white rice, warmed (744g)
12 - 2 cups red cabbage, thinly sliced (140g)
13 - 1 large carrot, julienned
14 - 1 medium cucumber, halved and sliced
15 - 1 large avocado, thinly sliced
16 - Fresh cilantro, chopped (for garnish)
17 - Sesame seeds (for garnish)

# Instructions:

01 - In a medium mixing bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until all ingredients are well incorporated and the sauce is smooth. Set aside about ½ cup for tossing with the chicken, reserving the remainder for drizzling over the finished bowls.
02 - In a large bowl, combine the vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breast to the bowl and gently toss until all pieces are evenly coated with the seasoning mixture.
03 - Place the seasoned chicken cubes in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may need to cook in multiple batches to avoid overcrowding. Air fry at 400°F for 11-12 minutes, flipping the chicken pieces halfway through cooking time. The chicken is done when it reaches an internal temperature of 165°F and is slightly golden on the outside.
04 - Transfer the cooked chicken to a large clean bowl. Add ½ cup of the prepared bang bang sauce and toss gently until all chicken pieces are evenly coated with the sauce.
05 - Set out 4 medium-sized serving bowls. To each bowl, add 1 cup of warm white rice as the base layer. Arrange ½ cup of thinly sliced red cabbage, ¼ of the julienned carrot, and ¼ of the sliced cucumber around the perimeter of each bowl, creating colorful sections atop the rice.
06 - Place an equal portion of the sauce-coated chicken in the center of each bowl. Fan out ¼ of the sliced avocado on top or to the side of the chicken in each bowl.
07 - Drizzle each bowl with the remaining bang bang sauce. Sprinkle with chopped fresh cilantro and sesame seeds for garnish. Serve immediately while the chicken is still warm and the vegetables are fresh and crisp.

# Notes:

01 - If you don't have an air fryer, you can cook the chicken in a skillet over medium-high heat for about 8-10 minutes, or bake in a 425°F oven for 15-18 minutes.
02 - For meal prep, store the components separately and assemble just before eating to maintain the freshness of the vegetables.
03 - The bang bang sauce will keep in the refrigerator for up to a week in an airtight container.
04 - For a lower carb option, substitute cauliflower rice for the white rice.

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