Prepare the Chicken: In a bowl, toss chicken chunks with cornstarch, garlic powder, salt, and pepper until evenly coated.
Cook the Chicken: Heat a nonstick skillet over medium-high heat with a light spray of olive oil. Cook chicken pieces 6-8 minutes, turning occasionally, until golden brown and cooked through (165°F internal temperature).
Make the Sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and honey until smooth. Toss cooked chicken with sauce.
Assemble the Bowls: Divide cooked rice among bowls. Top with bang bang chicken, avocado slices, shredded carrots, shredded cabbage, and cucumber.
Garnish: Drizzle extra sauce over the top, then sprinkle with sesame seeds, green onion, and cilantro if using.
