Cook the rice according to package instructions, preferably using sticky rice. Bring water to a boil, add the rice, cover, and simmer for 15-20 minutes until all water is absorbed.

While the rice cooks, chop the broccoli into small florets. Steam or sauté in a pan with a splash of water or olive oil over medium heat for 5-7 minutes until vibrant green and tender.

Slice the chicken breasts into thin strips and season with salt, pepper, smoked paprika, chili powder, onion powder, and oregano. Let sit for a few minutes.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 6-8 minutes until golden brown and fully cooked.

In a bowl, whisk soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder. Pour into the skillet with chicken and simmer for 3-5 minutes until thick.

Mix mayo with sriracha and a splash of water to create spicy mayo. Adjust sriracha based on desired heat level.

To serve, place rice in each bowl, top with sticky chicken and broccoli, drizzle spicy mayo, and sprinkle sesame seeds.