Begin by preparing the Bang Bang sauce. In a medium bowl, combine 1 ¼ cups of mayonnaise, ⅔ cup of Thai sweet chili sauce, 2 tablespoons of honey, and 2 teaspoons of Sriracha. Stir the mixture well until it’s completely smooth and creamy. Set the sauce aside, allowing the flavors to meld while you prepare the chicken.

Next, it’s time to prep the chicken. In a large bowl, mix together 1 tablespoon of vegetable oil, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Add the 2 pounds of cubed boneless, skinless chicken breasts into the bowl and toss them thoroughly until each piece is well coated with the oil and seasonings.

Now, let’s cook the chicken in the air fryer for that perfect crispness. Place the seasoned chicken cubes in the air fryer basket in a single layer. Set the air fryer to 400°F and cook for about 11-12 minutes. Flip the chicken halfway through cooking to ensure it browns evenly.

After the chicken is perfectly cooked, transfer it to a large bowl. Drizzle in about ½ cup of the prepared Bang Bang sauce, then toss the chicken gently to coat each piece in the creamy glaze.

Now it’s time to assemble the delicious bowls. Take out 4 medium bowls and evenly distribute 1 cup of warmed rice as the base in each one. Top each bowl with ½ cup of shredded red cabbage, followed by ¼ cup of julienned carrot and ¼ cup of sliced cucumber.

Finally, spoon the sauced chicken over the vegetables in each bowl, adding equal portions. To finish, garnish each bowl with thinly sliced avocado, a drizzle of the remaining Bang Bang sauce, and a sprinkle of fresh chopped cilantro and sesame seeds.