1. Cook rice or quinoa according to package instructions; set aside.

2. Prepare all fresh toppings: shred carrots, slice cucumbers and avocado, cook edamame, chop green onions and cilantro.

3. Pat chicken pieces dry with paper towel to help coating stick.

4. In a shallow bowl, combine cornstarch, flour, garlic powder, salt, and pepper.

5. Dredge chicken cubes in the flour mixture, coating evenly.

6. Heat about 1 inch of oil in a skillet over medium-high heat.

7. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch.

8. Remove chicken and drain on a paper towel-lined plate.

9. Alternatively, air fry chicken at 400°F for 10–12 minutes, shaking halfway through.

10. In a bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and vinegar until smooth.

11. Toss hot cooked chicken in the sauce until fully coated.

12. To assemble, start with a scoop of rice or quinoa in each bowl.

13. Top with Bang Bang chicken, then arrange vegetables and avocado on top.

14. Sprinkle with sliced green onions, sesame seeds, and cilantro if using.

15. Serve immediately while chicken is crispy.

16. Store leftovers with components separated to preserve texture.

17. Enjoy the flavor explosion!