1Add chicken thighs, avocado or olive oil, soy sauce, rice vinegar, salt, pepper, 5 spice, garlic powder, onion powder, chipotle powder, and cayenne powder to a bowl. Mix well and let marinate for 30 minutes.
2Thinly slice a red onion. Add it to a bowl with lime juice, a pinch of salt, and chile lime seasoning. Mix well and let it sit, stirring every few minutes.
3Make the slaw by shredding purple cabbage and carrots, thinly slicing Persian cucumbers, chopping cilantro, and dicing scallions. Add to a bowl.
4For the slaw sauce, mix mayo, sriracha, soy sauce, rice vinegar, honey or powdered monkfruit, minced garlic, and lime juice. Toss most of the sauce into the slaw, saving some for later.
5Cook the chicken in a pan at medium heat for 3 minutes per side, then cover and cook for another 7 minutes. Flip again, cover, and turn off the heat. Let it sit for a few minutes to allow the juices to distribute evenly.
6Prepare the rice. You can use Kaizen rice, regular rice, quinoa, or cauliflower rice.
7Assemble the bowls. Add rice, slaw, sliced chicken, pickled onions, reserved sauce, cilantro, sesame seeds, and avocado.