Rinse 1 cup of uncooked rice under cold water and cook in a medium pot according to package instructions (about 15-20 minutes). Fluff with a fork and set aside.

Chop 2 cups of broccoli into small florets. Steam or sauté the broccoli until tender (about 3-5 minutes).

Slice 1 pound of chicken breasts into strips. Season with salt, pepper, chili powder, smoked paprika, onion powder, and oregano.

Heat 1 tablespoon of olive oil in a large skillet. Cook the seasoned chicken for about 5-7 minutes until golden brown and cooked through.

Sauté chopped broccoli in the same skillet for about 3-5 minutes until tender and bright green.

In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ginger. Pour the sticky sauce into the skillet with the chicken.

Simmer everything in the skillet for about 2-3 minutes until the sauce thickens and coats the chicken.

Prepare spicy mayo by combining mayonnaise, sriracha, and a splash of water until smooth.

To assemble, place cooked rice in each bowl, add sautéed broccoli, top with sticky chicken, drizzle spicy mayo, and sprinkle sesame seeds.