This Bang Bang Chicken Bowl is a quick, cozy meal packed with bold flavor and satisfying textures. Crispy paprika-seasoned chicken gets tossed in a creamy, sweet-and-spicy sauce, then layered over fluffy rice with fresh, crunchy vegetables. It’s perfect for busy weeknights, meal prep, or when you want something comforting but fresh.
1 1/4 cups mayonnaise
2/3 cup Thai sweet chili sauce
2 tablespoons honey
2 teaspoons Sriracha (adjust to taste)
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups cooked white rice
2 cups thinly sliced red cabbage
1 large carrot, julienned
1 medium cucumber, sliced
1 large avocado, sliced
Fresh cilantro, chopped
Sesame seeds
In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, and Sriracha until smooth. Set aside.
In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
Add chicken cubes and toss until evenly coated.
Air fryer: 400°F (200°C) for 11–12 minutes, flipping halfway.
Oven: 400°F for 18–20 minutes.
Cook until the internal temperature reaches 165°F (74°C).
While hot, toss the cooked chicken with 1/2 cup Bang Bang sauce until well coated.
Divide rice among four bowls.
Top with cabbage, carrot, cucumber, and sauced chicken.
Add avocado, cilantro, and sesame seeds.
Drizzle extra sauce on top and serve warm.
For crispier chicken, toss pieces in 1–2 tablespoons cornstarch before cooking.
Swap mayonnaise for Greek yogurt to lighten the sauce.
Prep veggies ahead for fast weekday assembly.
Sauce also works great on shrimp, tofu, or wraps.
Store leftovers separately for best texture
Find it online: https://tastyquickly.com/bang-bang-chicken-bowl/