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janellehenderson
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Combine all sauce ingredients, stir well.
Add about 2 T avocado oil or spray to sauté pan. Add chicken and cook over medium/high heat for about 10-12 min, until chicken is mostly cooked.
Add sauce, stirring to combine. Cook for about 5 min, until sauce thickens & becomes shiny. Set aside.
Coat muffin tin with avocado oil. (Highly recommend nonstick muffin tin for this recipe)
Scoop equal amounts of rice into each compartment about ¾ way full. Use a ¼ measuring cup to smooth and even the top of the rice. Center the measuring cup on top of the rice & press down to create cup. The rice should just reach the top. Freeze for about 45 min.
Remove from freezer, spray rice with avocado oil. Bake on 400 for 20 min.
Remove the muffin tray & scoop equal amounts of chicken into each vessel. Bake for another 10 min.
Remove from oven & let set for 10/15 min.
Use an offset spatula to release any sides that may be stuck - if you use a nonstick, it will slide out easily. Carefully slide the offset spatula under the cup & lift.
Garnish with spicy mayo, sesame seeds & scallions.