Poke Bowl with Chicken

Slice the chicken breast in half and place it in a bowl. Add the salt, garlic powder, onion powder, black pepper, paprika powder, and olive oil. Mix well.

Cook the chicken breast in a frying pan over medium heat for about 6–7 minutes until done. Remove the chicken and set aside.

In the same pan, cook the chili sauce, honey, sweet soy sauce, and sambal over medium heat. Stir well. When it starts to bubble, add the chicken back in. Cook for 1–2 more minutes or until the chicken is coated with the sauce.

Rinse the rice thoroughly until the water runs clear. Place the rice in a heavy-bottomed pan with the water and salt. Cover and bring to a boil over high heat. Once it starts to foam, reduce the heat to low. Cook, covered, for 15 minutes. Remove the pan from the heat without lifting the lid. Let it rest and cool to room temperature.

Bring the vinegar and sugar to a boil in a small saucepan until the sugar has dissolved. Let it cool to room temperature.

Drizzle the vinegar-sugar mixture over the rice. Stir to combine.

Slice the chicken into strips.

Spoon the rice into the center of a bowl. Arrange the mango, edamame, carrot, cucumber, red onion, and avocado around it. Place the chicken in the center. Garnish with sriracha mayo and sesame seeds.