Airfryer Bang Bang Chicken Rice Bowls with Mango Salsa

Ingredients

• 10.25 cup light mayonnaise(60g)
• 23 tablespoon sweet chili sauce(54g)
• 31 tablespoon sriracha(18g)
• 42 piece chicken breast(284g)
• 51 tablespoon olive oil(13g)
• 60.5 teaspoon paprika(1g)
• 71 teaspoon chili lime seasoning(2g)
• 80.5 teaspoon garlic powder(1.5g)
• 90.5 teaspoon onion powder(1.5g)
• 100.25 teaspoon salt(1.5g)
• 110.25 teaspoon black pepper(0.5g)
• 123 rainbow carrots(180g)
• 131 cucumber(200g)
• 140.5 tablespoon rice vinegar(7g)
• 150.5 teaspoon honey(3.5g)
• 160.5 teaspoon soy sauce(2.5g)
• 171 teaspoon ginger(2g)
• 181 tablespoon green onion(6g)
• 192 teaspoon sesame seeds(6g)
• 201 mango(200g)
• 210.125 cup red onion(20g)
• 221 tablespoon jalapeno(10g)
• 231 tablespoon cilantro(4g)
• 241 tablespoon lime juice(15g)
• 251 cup cooked rice(150g)
• 261 cup lettuce or cabbage, shredded(50g)
• 271 avocado(90g)

Instructions

1. 1In a bowl, mix light mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce. Set aside.
2. 2Drizzle chicken breasts with olive oil and season with paprika, chili lime seasoning, garlic powder, onion powder, salt, and black pepper.
3. 3Preheat air fryer to 400°F (200°C). Place chicken breasts in the air fryer and cook for 12 minutes.
4. 4Brush cooked chicken with bang bang sauce and air fry for an additional 1-2 minutes.
5. 5Peel and julienne the rainbow carrots and cucumber. In a bowl, combine with rice vinegar, honey, soy sauce, ginger, green onion, and sesame seeds to make the carrot & cucumber salad.
6. 6Dice the mango and red onion. Finely chop the jalapeno and cilantro. In a bowl, combine mango, red onion, jalapeno, cilantro, chili lime seasoning, and lime juice to make the mango salsa.
7. 7To assemble each bowl, add 1/2 cup cooked rice, sliced bang bang chicken, mango salsa, shredded lettuce or cabbage, carrot & cucumber salad, and 1/2 a small avocado.
8. 8Top with additional bang bang sauce and sprinkle with sesame seeds before serving.