Method

• Cook the rice: Combine the rinsed rice, water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff gently with a fork. The grains should be tender and separate rather than wet or mushy.
• Make the bang bang sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. The sauce should be creamy and pourable. Taste and add a little more sriracha if you want additional heat. Set aside.
• Season the chicken: Pat the chicken pieces dry with paper towels. In a large bowl, toss them with the kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
• Coat the chicken: Add the cornstarch and toss until every piece is lightly coated. Shake off excess cornstarch so the pieces have a thin, even layer rather than a thick white coating.
• Heat the skillet: Heat 1 1/2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat. The oil should shimmer but should not smoke. Cook the chicken in batches if necessary so the pieces have room to brown instead of steaming.
• Cook the chicken: Add the chicken in a single layer and cook for about 3–4 minutes on the first side. Turn the pieces and cook for another 3–4 minutes, adding the remaining 1 1/2 tablespoons oil as needed for the second batch. Continue cooking until the coating is golden brown and the thickest pieces reach an internal temperature of 165°F (74°C).
• Rest the chicken: Transfer the cooked chicken to a clean plate or wire rack and let it rest for about 5 minutes. This brief rest helps the chicken stay juicy while the coating remains crisp.
• Prepare the vegetables: While the chicken rests, arrange the shredded cabbage, cucumber, carrots, and green onions so they are ready for assembly. Keep the vegetables chilled if preparing them more than a few minutes ahead.
• Assemble the bowls: Divide the cooked rice among 4 bowls. Arrange the cabbage, cucumber, carrots, and green onions around the rice. Add the crispy chicken to each bowl.
• Add the sauce and toppings: Drizzle the bang bang sauce generously over the chicken and vegetables, or serve extra sauce on the side. Sprinkle with the optional sesame seeds and cilantro. Serve immediately while the chicken is warm and crisp.