Pat the cubed chicken dry with paper towels. In a large mixing bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Sprinkle the cornstarch over the seasoned chicken and toss again until each piece is lightly coated. This will help create a crispy exterior.

Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the air fryer basket with cooking spray.

Place the chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Cook for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F / 74°C).

While the chicken is cooking, prepare the Bang Bang sauce. In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, and garlic powder until smooth and well combined.

Taste the sauce and adjust the Sriracha or honey to your preference for spice and sweetness.

Cook the jasmine rice according to package instructions. Typically, combine 2 cups of rice with 4 cups of water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.

Dice the cucumber and avocados, and chop the fresh cilantro.

Once the chicken is cooked, transfer it to a clean large mixing bowl. Pour about two-thirds of the Bang Bang sauce over the chicken and toss gently to coat each piece.

Divide the cooked jasmine rice evenly among four serving bowls. Top each bowl with the sauced Bang Bang chicken.

Arrange the diced cucumber and avocado next to the chicken in each bowl. Drizzle the remaining Bang Bang sauce over the chicken and toppings.

Garnish with fresh chopped cilantro and sesame seeds. Serve immediately, with lime wedges on the side if desired.