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Cut the chicken thighs into bite-sized cubes and place them in a large bowl. Add the paprika, garlic powder, onion powder, salt, pepper, and olive oil. Toss until the chicken is evenly coated.
Preheat a pan over medium-high heat and drizzle in a little avocado oil. Once hot, add the chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and golden on the edges.
While the chicken cooks, make the bang bang sauce. In a small bowl, mix together the mayo, sriracha, Thai sweet chili sauce, rice vinegar, and garlic powder. Taste and adjust by adding more chili sauce if you like extra heat or sweetness.
Once the chicken is cooked through, pour in all but a few tablespoons of the sauce and stir to coat. Let it simmer for a couple of minutes to thicken and get slightly crispy around the edges.
To assemble, start with a base of cauliflower rice or regular rice. Add a handful of cabbage slaw, then spoon the bang bang chicken on top. Drizzle with the reserved sauce and garnish with sliced green onions. Enjoy!