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Begin by cooking your rice. Once cooled spread on a parchment lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425 F for 30-45 minutes, flipping halfway until crispy to your liking.
Meanwhile add the chicken tenders to another baking sheet and cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.
Slice the cucumbers, julien the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.
Make the dressing by mixing the mayo, greek yogurt, sweet chili sauce, sriracha, and lime juice.
Add the sliced chicken to the bowl along with the crispy rice. Pour in the dressing, toss, and top with sesame seeds. Enjoy!