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Season the chicken: add ¾ lb chicken thighs to a bowl with ½ tsp avocado oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp garlic powder, 1 tbsp onion powder, ½ tbsp dried parsley or cilantro, ¼ tsp cayenne, and salt and pepper. Mix well to coat.
Cook the chicken at 400F for 32 minutes in the oven, or air fry at 400F for 22 minutes. Let it rest a few minutes, then slice or chop.
While the chicken cooks, thinly slice your bell pepper, cucumbers, red onion, and avocado, and pull the cilantro leaves.
Dip a rice paper sheet in warm water for a quick dunk (just a few seconds, it keeps softening as you work) and lay it flat on a clean surface.
Add a little arugula, then your veggies, leaving some space around the edges.
Fold the bottom of the rice paper up over the filling, pull it tight, and tuck it in.
Add 2 to 3 oz of chicken, a couple of avocado slices, and a little fresh cilantro on top.
Fold in the sides, then roll it up tight, mini burrito style.
Repeat with the rest. You’ll get about 8 rolls depending on how full you pack them.
For the sauce, whisk 3 tbsp mayo, 2.5 tbsp sriracha, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 heaping tsp honey, and salt and pepper. Serve on the side for dipping.