Prepare your rice according to package instructions. For best texture, rinse the rice thoroughly before cooking to remove excess starch. Once done, fluff with a fork and keep warm.

Steam the broccoli until fork-tender. You can do this in a microwave steamer or in a pot on the stovetop. Avoid overcooking—the broccoli should be bright green and just tender.

Toss the cubed chicken with olive oil and season with salt, pepper, and the spice blend (chili powder, smoked paprika, onion powder, oregano). Spread the chicken in a single layer in your air fryer basket and cook at 400°F for about 12 minutes, shaking halfway through.

Tip: If you don’t have an air fryer, bake the chicken at 425°F for 15–18 minutes or sauté in a skillet until cooked through.

In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, sriracha, sesame oil, and ginger. Bring to a gentle boil over medium heat.

In a small bowl, mix arrowroot powder with water to form a slurry. Stir into the sauce and simmer for 4–5 minutes until thick and glossy.

Combine mayonnaise, sriracha, and water in a small bowl. Whisk until smooth and drizzle-able.

In each bowl, layer warm rice, steamed broccoli, and air-fried chicken. Drizzle generously with sticky sauce, then top with a swirl of spicy mayo.

Sprinkle with sesame seeds and extra sriracha if desired.