Begin by cooking 1 cup of sticky rice according to package instructions. Rinse the rice thoroughly to remove excess starch, then combine it with water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the water. Fluff with a fork and set aside while you prepare the rest of the dish.

While the rice cooks, chop 2 cups of broccoli into bite-sized florets. In a steamer basket or skillet over medium heat, add a splash of water and cook the broccoli for about 5-7 minutes until bright green and tender-crisp. If sautéing, toss the broccoli with a bit of olive oil, cooking until tender. Once done, remove from heat and set aside.

Slice 1 pound of chicken breasts into bite-sized pieces and season them generously with salt, pepper, chili powder, and smoked paprika. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet, cooking for about 6-7 minutes, or until nicely browned and fully cooked through, stirring occasionally for even cooking.

In a mixing bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, minced garlic, ground ginger, and arrowroot powder to combine. Once the chicken is cooked, pour the sauce over the chicken in the skillet. Reduce heat to medium and let it simmer for 3-5 minutes until the sauce thickens and coats the chicken beautifully.

In a small bowl, mix together ¼ cup of mayonnaise, 1 tablespoon of sriracha, and a teaspoon of water. Stir until smooth and creamy, adjusting the sriracha to your desired spice level.

To serve, scoop a generous portion of the sticky rice into individual bowls. Top each bowl with the sticky chicken and the steamed broccoli, drizzle with the spicy mayo, and if desired, sprinkle with sesame seeds for an extra crunch.