A flavorful and satisfying Bang Bang Chicken Bowl featuring crispy air-fried or oven-baked chicken, served with jasmine rice, shredded carrots, purple cabbage, cucumber, green onions, and a creamy, spicy sweet chili sauce.
1. Cook jasmine rice according to package directions.
2. Dice raw chicken breast into bite-sized cubes.
3. In a bowl, combine 1/2 cup of plain Greek yogurt with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well, then add the diced chicken and coat thoroughly. Optionally, marinate for 30 minutes.
4. Spread panko breadcrumbs on a plate. Dredge each piece of chicken until fully coated. Arrange chicken pieces evenly spaced in an air fryer basket and spray lightly with oil. You may need to cook in 2 batches to prevent overcrowding, which can lead to soggy chicken.
5. Air fry chicken at 400°F (200°C) for 7 minutes, then flip and cook for another 7 minutes, or until golden brown and crispy. Alternatively, if using an oven, bake at 425°F (220°C) for 11 minutes, flip, and bake for another 11 minutes, then broil briefly until crispy.
6. For the sauce, combine 1 cup plain non-fat Greek yogurt, 2 tablespoons light mayo, 1 tablespoon sriracha, 2 tablespoons sweet chili sauce, 1/2 teaspoon rice vinegar, garlic powder, and a pinch of salt. Mix well. If the sauce is too thick, add a small amount of water to dilute.
7. Assemble your bowls by adding cooked rice and crispy chicken. When ready to eat, microwave the bowl for 60-90 seconds, then add the shredded carrots, purple cabbage, cucumber, green onions, and a drizzle of the bang bang sauce.
