In a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine and set aside.

In a large bowl, combine oil, paprika, garlic powder, salt, and pepper, then add cubes of chicken and gently toss to coat.

Place chicken in a single layer into the basket of the air fryer. Air fry at 400°F for 11-12 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F.

In a large bowl, add the cooked chicken and ½ cup of bang bang sauce, tossing to coat.

To assemble, set out 4 medium-sized bowls. Add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers to each bowl. Top with equal portions of avocado and bang bang chicken.

Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.