1Marinate chicken thighs with avocado oil, soy sauce, rice vinegar, salt, pepper, five spice, garlic powder, onion powder, chipotle powder, and cayenne powder. Let it marinate for 30 mins.
2Make express pickled onions by thinly slicing a red onion and mixing it with lime juice, salt, and chile lime seasoning. Let it sit, stirring occasionally.
3Prepare the slaw by thinly shredding purple cabbage and carrots, thinly slicing Persian cucumbers, and chopping cilantro and scallions. Mix them in a bowl.
4Make the sauce by mixing mayo, sriracha, soy sauce, rice vinegar, honey (or monkfruit), minced garlic, and lime juice.
5Cook the chicken in a pan over medium heat for 3 minutes per side, then cover and cook for another 7 minutes. Turn off the heat and let it rest.
6Prepare the base with rice (or quinoa or cauli rice).
7Assemble the bowl. Start with the base, add slaw, sliced chicken, pickled onions, reserved sauce, cilantro, sesame seeds, and avocado.