Prep the Chicken
In a bowl, combine tapioca starch, garlic powder, salt, pepper, and paprika. Toss in the cubed chicken until evenly coated.

Cook the Chicken
Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for 6–8 minutes, turning occasionally until golden brown and fully cooked through. Remove from heat and set aside.

Make the Sauce
In a small bowl, whisk together 2 tablespoons avocado mayo, honey, sweet chili sauce, hot sauce, garlic, and salt until smooth. Stir in the remaining tablespoon of mayo for extra creaminess. Let the sauce rest for 10 minutes to allow flavors to meld.

Sauté the Veggies
In the same skillet, heat 1 tablespoon avocado oil. Add sliced carrots and red cabbage. Sprinkle with garlic powder, salt, and pepper. Sauté for 4–6 minutes, until vegetables are slightly tender but still crisp.

Assemble the Bowls
Divide jasmine rice between bowls. Top with sautéed veggies, crispy chicken, cucumber slices, and a drizzle of bang bang sauce. Garnish with lime juice, chopped green onion, and black sesame seeds if using.