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Preheat oven to 425°F (220°C).
In a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper, then sprinkle the cornstarch over the chicken and toss lightly. Drizzle with olive oil and bake for 15 minutes.
Prepare the sticky orange sauce:
In a medium bowl, whisk together ⅓ cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger until well combined.
Add sauce to chicken:
Once the chicken has baked for 15 minutes, pour two-thirds of the prepared sauce over the chicken, toss to coat, and bake for another 5 minutes until cooked through. Switch the oven to broil and cook for an additional 1-2 minutes to get a nice char on the edges. If desired, spoon the remaining sauce over the chicken.
Make the Yum Yum sauce:
In a small bowl, mix together the olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne. Adjust seasoning with extra salt or cayenne if needed.
Assemble the bowls:
In serving bowls, add a base of cooked rice. Top with the sticky orange chicken, sliced cucumber, avocado, kimchi, and fried wontons. Drizzle the Yum Yum sauce generously on top and enjoy!