1-First: prepare the Bang Bang sauce by combining 1 ¼ cups mayonnaise, ⅔ cup Thai sweet chili sauce, 2 tablespoons honey, and 2 teaspoons Sriracha in a medium bowl. Stir well and set it aside to let the flavors meld.

2-Next: season the chicken by mixing 1 tablespoon vegetable oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. Add the 2 pounds of chicken cubes and toss gently to coat them evenly.

3-Then: air fry the chicken at 400°F for 11-12 minutes, flipping halfway through, until it reaches an internal temperature of 165°F. If needed, cook in batches to ensure even cooking. As an alternative, you can cook the seasoned chicken in a large non-stick skillet over medium-high heat for 8-10 minutes, flipping halfway, until golden and fully cooked to 165°F, then toss with ½ cup of the sauce.

4-After cooking, transfer the chicken to a bowl and mix in ½ cup of the Bang Bang sauce to coat it well. Now, assemble the bowls by dividing 4 cups of warm cooked white rice into four portions. Top each with 2 cups thinly sliced red cabbage, 1 julienned carrot, and 1 sliced cucumber.

5-Add the sliced avocado and the sauced chicken to each bowl, then garnish with the remaining sauce, chopped fresh cilantro, and sesame seeds. Serve immediately to enjoy the fresh veggies at their best. This method takes about 30 minutes prep and 10-12 minutes cook time, totaling around 40 minutes.