• Start with the rice. Follow directions for coconut rice or plain rice.

Chicken

• Thinly slice chicken breasts lengthwise into thinner pieces. I cut each breast in half then half again to get 4 thin pieces from each breast. Pat chicken dry.
• In a large bowl, mix paprika, garlic powder, onion powder, salt, and cornstarch. Add the chicken and toss with a spatula until evenly coated. Drizzle with olive oil and toss again to coat evenly.
• Arrange chicken pieces in a single layer in the air fryer basket, leaving space for air circulation (no overlapping). Air fry at 400°F for 8–12 minutes, or until the chicken reaches an internal temperature of 160°F (carryover heat will raise it to 165°F). Let chicken rest for 5 minutes, then thinly slice.

Bowl Toppings

• Sauce: Whisk together mayo, sweet chili sauce, garlic powder, and soy sauce in a small bowl until smooth.
• Salad: If desired, whip together Asian-Cucumber salad or a simpler version found in note 1.
• Divide cooked rice evenly among 4 bowls. Top each bowl with sliced chicken and Asian cucumber salad (if using). Drizzle or brush the sauce over the top. Serve promptly.