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First, rehydrate your soy curls by covering them with boiling water. Add some broth paste or veg stock cubes to the water for extra flavour. Let rehydrate for 5 minutes.
Cook your rice and frozen veg according to package directions.
Strain your soy curls, squeeze out the water, then pan fry over medium heat in avocado oil until golden and crispy, about 5-10 minutes.
Make your sticky sauce by mixing together all of the sauce ingredients. Pour the sauce into the soy curls and cook over low heat for 1-2 minutes.
Assemble your bowls by dividing your chicken, rice and veggies into four containers. Top with green onions and sesame seeds.