Rinse 1 cup of rice under cold water and combine with 2 cups of water and a pinch of salt in a medium pot. Bring to a boil, reduce to low heat, cover, and simmer for 15-20 minutes until fluffy.

Heat a large skillet over medium heat with a splash of vegetable or olive oil for 1-2 minutes.

Add 1 pound of sliced chicken breast to the skillet and cook for 5-7 minutes until golden brown, checking internal temperature reaches 165°F.

Add mixed vegetables to the skillet and sauté for 3-4 minutes until tender but crisp.

In a mixing bowl, combine 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, and 1 tablespoon sriracha. Mix until smooth.

Assemble your bowl with cooked rice, sautéed chicken, and vegetables. Drizzle the sauce over top.