
Measurements are estimated; adjust ingredients to your personal preference.

Measurements are estimated; adjust ingredients to your personal preference.

2 lbs boneless skinless chicken thighs

2 tbsp soy sauce

salt

pepper

garlic powder

onion powder

Avocado oil spray
Jasmine rice (cooked in chicken bone broth)

3/4 cup avocado mayo

2 tbsp thai sweet chili sauce

2 tbsp sriracha

1 tbsp honey

1 tbsp seasoned rice vinegar

1 tsp chili flakes

4 carrots

4 mini cucumbers
2 tbsp seasoned rice vinegar

2 tbsp honey

1/2 tbsp sesame seeds

1/2 tbsp black sesame seeds

Salt, to taste

garlic powder, to taste

Shredded red cabbage

Sliced green onions

Sesame seeds
Put together the sauce and the cucumber carrot salad then place both in fridge until ready to serve.
Dice up the chicken then place into a large bowl. Drizzle in soy sauce and season with salt, pepper, garlic powder and onion powder then mix till well combined.
Get a large skillet going over medium-high heat. Spray with avocado oil then add in the chicken. Spread it out evenly across the pan and let cook unbothered for ~5-7 min to build a nice crust. Give it a mix then let it continue cooking mixing every few minutes until largest piece reaches ~175°F internal (~8-10 min). Once the chicken is done, turn off the heat and add in a few tbsps of the bang bang sauce. Mix till well combined.
Assemble your bowl & ENJOY!