Put together the bang bang sauce by mixing avocado mayo, Thai sweet chili sauce, sriracha, 1 tbsp honey, 1 tbsp seasoned rice vinegar, and chili flakes. Place in the fridge until ready to serve.
Make the cucumber carrot salad by mixing shaved carrots and cucumbers with 2 tbsp seasoned rice vinegar, 2 tbsp honey, sesame seeds, black sesame seeds, salt, and garlic powder. Place in the fridge.
Dice up the chicken thighs and place into a large bowl. Drizzle in soy sauce and season with salt, pepper, garlic powder, and onion powder, mixing until well combined.
Heat a large skillet over medium-high heat. Spray with avocado oil, add the chicken, and spread evenly across the pan. Let cook undisturbed to build a nice crust.
Give the chicken a mix, then let it continue cooking, mixing every few minutes until the largest piece reaches ~175-185°F internal.
Once the chicken is done, turn off the heat and add a few tablespoons of the prepared bang bang sauce. Mix until well combined.
Assemble the bowls with the cooked jasmine rice, chicken, cucumber carrot salad, shredded red cabbage, and garnish with sliced green onions and extra sesame seeds. Drizzle with remaining bang bang sauce.
Cook it hands-free.
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