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Season ¾lb chicken thighs with ½ tsp avocado oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, ½ tbsp dried parsley or cilantro, ¼ tsp cayenne pepper. Mix well.
Pop into the oven at 400F for 32 mins, or airfry at 400F for 22 mins.
Dip rice paper in warm water (just quick dunk!) and lay it out.
Add arugula, then your veggies, leaving space on the edges
Fold bottom of rice paper up, pull tight and tuck it in.
Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro.
Fold in the sides, then roll tight, mini burrito-style.
Repeat. This makes 8 rolls depending on how much you fill them up.
To make the sauce: combine 3 tbsp mayo, 1 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 2.5 tbsp sriracha sauce, 1 heaping tsp honey, salt & pepper.