Start by seasoning 1 ½ lbs of boneless, skinless chicken breasts or thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Once the oil is hot, add the chicken to the skillet, allowing it to cook for about 6-8 minutes on each side until golden brown and fully cooked, reaching an internal temperature of 165°F.

After cooking, remove the chicken from the skillet and let it rest for about 5 minutes on a cutting board. Resting allows the juices to redistribute, ensuring moist and tender meat. Once rested, slice the chicken into thin strips.

In a medium bowl, combine ½ cup of mayonnaise, ¼ cup of sweet chili sauce, and 2 tablespoons of sriracha sauce. Whisk these ingredients together until smooth and well-blended, creating a wonderfully creamy bang bang sauce.

While the chicken rests, divide 3 cups of cooked rice among four bowls.

Layer the sliced chicken evenly atop the rice in each bowl. Next, add shredded carrots, sliced cucumber, and cooked edamame to each bowl. Sprinkle in chopped green onions.

Generously drizzle the homemade bang bang sauce over the ingredients in each bowl.

Garnish each bowl with chopped cilantro and sesame seeds. Add a lime wedge on the side for an extra squeeze of zesty freshness.

Serve your colorful and flavorful Bang Bang Chicken Bowl immediately.