1-First, cook 2 cups of uncooked rice according to package instructions to get that fluffy base. While it’s simmering, steam 2 small heads of chopped broccoli until it’s fork-tender, either in the microwave or on the stovetop, and set it aside. Next, cut 3 large chicken breasts into small bite-sized pieces and toss them with 2 tablespoons of oil along with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon oregano.

2-Preheat your air fryer to 400 degrees Fahrenheit and cook the chicken for 12 minutes or until it reaches 160 degrees Fahrenheit inside. At the same time, mix 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, 2 tablespoons sriracha, 2 teaspoons sesame oil, and 1 teaspoon ground ginger in a sauce pot and bring it to a boil. Add the slurry 2 teaspoons arrowroot powder mixed with 2 tablespoons water and cook for 4 to 5 minutes until the sauce thickens nicely.

3-Assembling and Finishing Touches Once everything is ready, layer the cooked rice, steamed broccoli, and chicken in bowls, then pour the thickened sauce over the top. Stir together 1/2 cup mayo, 1 tablespoon sriracha, and 2 to 3 tablespoons water to make the spicy mayo, and drizzle it on. Finish with a sprinkle of sesame seeds and optional avocado slices for extra flair. This recipe is not only quick but also customizable, like swapping rice for cauliflower rice if you’re watching carbs.