In a medium bowl, whisk together the mayonnaise, chili sauce, honey, sriracha, and sesame oil until smooth and fully combined. The sauce should have a vibrant reddish-orange color and creamy consistency. Set aside about 1/2 cup of this sauce to toss with the cooked chicken, and reserve the remainder for serving. I like to make this sauce first because it allows the flavors to meld while you prepare the other components.

While the rice cooks (or while you're prepping other components), prepare all your fresh vegetables: thinly shred the red cabbage, julienne or grate the carrot, slice the cucumber into 1/4-inch thick rounds, and slice the avocado just before assembly to prevent browning. Roughly chop the fresh cilantro and measure out the sesame seeds. Having everything prepped and ready makes bowl assembly quick and easy.

In a small bowl, combine the vegetable oil, paprika, garlic powder, salt, pepper, and ground ginger to create a spice paste. Cut the chicken breasts into 1-inch bite-sized cubes and toss them thoroughly with the spice mixture until every piece is evenly coated. Transfer the seasoned chicken to your air fryer basket in a single layer (work in batches if needed to avoid overcrowding), then air fry at 400°F for 11-12 minutes, shaking the basket or flipping the pieces halfway through cooking. The chicken should be golden brown and cooked through.

Remove the cooked chicken from the air fryer and immediately transfer it to a large bowl. Pour the reserved 1/2 cup of bang bang sauce over the hot chicken and toss until every piece is evenly coated. The warm chicken will help the sauce cling better and infuse the flavor throughout.

Prepare the 4 cups of rice according to package directions (typically a 1:2 ratio of rice to water). I always use jasmine rice because its subtle floral aroma complements the bold bang bang sauce beautifully. Have the rice ready to serve warm in bowls.

Divide the cooked rice evenly among serving bowls as your base. Arrange the shredded red cabbage, sliced carrots, cucumber rounds, and avocado slices around the rice, creating sections for visual appeal. Top with a generous portion of the sauce-coated chicken from Step 4, then drizzle additional reserved sauce over the top. Finish each bowl with fresh cilantro and a sprinkle of sesame seeds for garnish and texture.