Cook the jasmine rice according to package directions. While it's cooking, prepare the vegetables: thinly slice the cucumber and green onions, shred the carrots and red cabbage, and toast the sesame seeds if desired. Place everything in separate small bowls for quick assembly.

In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha (or hot sauce), honey, and lime juice until smooth and uniform. Taste and adjust heat or sweetness as needed. Cover and chill until ready to use.

Pat the chicken pieces dry with paper towels. In one shallow dish, mix the tapioca starch or cornstarch with garlic powder, paprika, salt, and pepper. In a second dish, whisk the egg. In a third, place the panko breadcrumbs.

Bread the Chicken: Dredge each chicken piece first in the seasoned starch, shaking off excess. Dip into the egg wash, then press firmly into the panko for full coverage.

Cook the Chicken: Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Add breaded chicken in batches, cooking 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain on a wire rack or paper towels.

Divide the cooked rice among 4 bowls. Add the crispy chicken, then layer with carrots, cucumber, red cabbage, edamame (if using), and optional add-ins. Drizzle with Bang Bang sauce and garnish with green onions and sesame seeds. Serve immediately.