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In a bowl, add all of the ingredients for the sauce (listed above). Mix until smooth. Set aside for now.
Heat up your skillet over medium heat, add a tiny splash of oil and your ground chicken. Break it up til it's brown you know the drill.
While that cooks, I start on my rice (optional) and prep my toppings. Thinly slice your cucumber, jalapeño, roughly chop your green onion, shredded carrots.
By then your chicken should be browned, give your sauce and quick mix with the whisk and pour into the pan with the chicken. Mix until fully coated then allow it to simmer and sauce to thicken 6-7 minutes (stir every couple of minutes to prevent burning)
While we wait on the sauce to thicken, I made my sirracha mayo super quick (measurements above). In a small bowl, add your mayo and sriracha. Mix until smooth, then add in a tiny splash of water (makes it easier to drizzle), give it a quick mix then set aside til serving.
By then your chicken should be done and sauce should be thickened. Then it's time to plate!
Add your jasmine rice at the base, then add your toppings (shredded carrots, jalapeño, sliced cucumber, green onion). Add your chicken, drizzle with sriracha mayo and serve!!!!