Cook rice according to package instructions and set aside.

Chop broccoli into small, bite-sized florets and set aside.

Slice chicken breasts into strips and season generously with salt, pepper, paprika, chili powder, onion powder, and oregano.

Heat olive oil in large skillet over medium-high heat. Add seasoned chicken strips and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature.

Steam or sauté broccoli in same pan or separately until tender but still bright green, about 4-5 minutes.

For sticky sauce, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot slurry in bowl until completely smooth with no lumps.

Pour sauce into skillet with cooked chicken. Simmer gently while stirring constantly until sauce thickens and becomes glossy, about 2-3 minutes. Don't overcook or sauce becomes too thick.

For spicy mayo, stir together mayonnaise, sriracha, and water until it reaches drizzleable consistency.

To assemble, place generous scoop of rice in each bowl. Top with sticky chicken and broccoli, drizzle with spicy mayo, and finish with sprinkle of sesame seeds.