Begin by boiling water in a medium pot over high heat. Add uncooked rice and a pinch of salt, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy and water is absorbed. Fluff with a fork, cover again, and set aside to maintain warmth.

While the rice cooks, season chicken breasts with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Heat a large skillet over medium-high heat with olive oil. Cook chicken for 7-10 minutes, turning occasionally until it reaches an internal temperature of 165°F.

In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder until smooth and well-combined.

Pour the sticky sauce mixture over the cooked chicken. Reduce heat to low and simmer for about 3-5 minutes, stirring occasionally until the sauce thickens and coats the chicken.

Prepare the broccoli by steaming it in a steamer basket or roasting it in the oven at 425°F for about 5-7 minutes until vibrant and tender.

In a separate bowl, mix mayo, sriracha, and enough water for a smooth consistency to create the spicy drizzle.

Assemble the bowls starting with rice, topping with sticky chicken, broccoli, and a drizzle of spicy mayo. Finish with sesame seeds.