Bowl Base

2 cups uncooked rice (white, brown, or jasmine)

2 small heads of broccoli, chopped

3 large chicken breasts, cut into bite-sized pieces

2 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp chili powder

1 tsp smoked paprika

1 tsp onion powder

1 tsp oregano

Sticky Sauce

½ cup soy sauce (low sodium recommended)

½ cup honey

¼ cup rice vinegar

3 cloves garlic, minced

2 tbsp sriracha (adjust to taste)

2 tsp sesame oil

1 tsp ground ginger

2 tsp cornstarch mixed with 2 tbsp water (slurry, or use arrowroot powder)

Spicy Mayo

½ cup mayonnaise

1 tbsp sriracha

2–3 tbsp water (to thin for drizzling)

Toppings

Sesame seeds

Avocado slices

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Cook the Rice:
Prepare rice according to package directions. Set aside.
Steam the Broccoli:
Steam or microwave broccoli until fork-tender. Keep warm.
Season the Chicken:
In a large bowl, combine chicken, olive oil, and all the spices. Mix well to coat evenly.
Air Fry the Chicken:
Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer. Cook for 10–12 minutes, flipping halfway through, until chicken reaches an internal temperature of 160°F (71°C).
Prepare the Sticky Sauce:
While the chicken cooks, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger in a saucepan. Bring to a gentle boil, then stir in the cornstarch slurry. Cook for 3–5 minutes until thickened and glossy.
Coat the Chicken:
Add cooked chicken to the sauce and toss until well coated.
Assemble the Bowls:
In each bowl, layer rice, steamed broccoli, and sticky chicken. Drizzle with spicy mayo and top with sesame seeds and avocado. Serve immediately.