Begin by cooking the uncooked rice according to the package instructions, usually about 15-20 minutes, until fluffy and tender.

While the rice cooks, chop the broccoli into small, bite-sized florets.

Slice the chicken breasts into strips, season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.

In a large skillet, heat olive oil over medium-high heat, add the chicken strips, and cook until golden brown (about 6-8 minutes).

Once the chicken is nearly cooked, add the chopped broccoli to the skillet, sauté for 3-5 minutes until bright green and tender.

In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder and pour over chicken.

In a separate bowl, mix mayo with sriracha and a splash of water until smooth.

To assemble, start with rice in each bowl, top with chicken, broccoli, sauce, spicy mayo, and sprinkle sesame seeds.