1-Cook 2 cups of rice according to package instructions.

2-Steam 2 small heads of chopped broccoli until fork tender and set aside.

3-Cut 3 large chicken breasts into bite-sized pieces, then toss with 2 tbsp oil and the seasonings (1 tsp salt, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp onion powder, and 1 tsp oregano).

4-Preheat an air fryer to 400°F and cook the seasoned chicken for about 12 minutes, or until the internal temperature reaches 160°F.

5-In a sauce pot, combine 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, 2 tbsp sriracha, 2 tsp sesame oil, and 1 tsp ground ginger; bring to a boil.

6-Add the arrowroot slurry (2 tsp arrowroot powder mixed with 2 tbsp water) to the boiling sauce and cook for 4-5 minutes until thickened.

7-Assemble the bowls by layering the cooked rice, steamed broccoli, and cooked chicken, then pour the sticky sauce on top.

8-Mix the spicy mayo ingredients (1/2 cup mayo, 1 tbsp sriracha, and 2-3 tbsp water) and drizzle over the bowls.

9-Finish by sprinkling sesame seeds and adding 1 avocado if desired.