Bang Bang Chicken Powerbowl

Ingredients

Chicken

• 1 lb chicken thighs
• 1/2 tsp avocado oil
• 1 tbsp soy sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1/2 lime juice
• 1/2 tbsp powdered monkfruit or sweetener
• salt and pepper
• 1 tbsp gluten free flour or cornstarch

Base

• 4 tbsp kaizen high‑protein low‑carb rice (or any rice, quinoa, or cauliflower rice)

Cucumber Cabbage Slaw

• 1/4 cups cabbage
• 3-4 persian cucumbers
• 1 carrot
• 3 scallions
• 1 jalapeño
• cilantro
• 1 tbsp sesame oil
• 3 tbsp rice vinegar
• 2 tbsp tamari or soy sauce
• 1 tbsp toasted sesame seeds
• salt and pepper

Creamy Bang Bang Sauce

• 3 tbsp mayo
• 2 tbsp sriracha
• 1.5 tbsp unsweetened ketchup
• 1/2 lime juice
• 1/4 tsp cayenne pepper
• 1/2 tsp powdered monkfruit
• 2 tbsp water

Finish

• fresh cilantro
• sesame seeds

Instructions

1. Season the chicken by combining the diced chicken thighs with avocado oil, soy sauce, garlic powder, onion powder, smoked paprika, lime juice, powdered monkfruit, and optional flour or cornstarch; mix well.
2. Cook the chicken at 400 °F for 32 minutes in the oven (or 22 minutes in an air fryer) until cooked through.
3. Prepare the rice base according to package directions (or cook your chosen rice, quinoa, or cauliflower rice).
4. Make the slaw by mixing shredded cabbage, sliced Persian cucumbers, shredded carrot, sliced scallions, sliced jalapeño, and chopped cilantro; add sesame oil, rice vinegar, tamari or soy sauce, and a pinch of salt and pepper, then toss in toasted sesame seeds.
5. Prepare the bang‑bang sauce by whisking together mayo, sriracha, unsweetened ketchup, lime juice, cayenne pepper, and powdered monkfruit; thin with water if desired.
6. Assemble each bowl: place a serving of rice as the base, top with about 4 oz of cooked chicken, add a generous portion of slaw, drizzle with sauce, and finish with fresh cilantro and sesame seeds.