Start by cutting chicken breasts into bite-sized pieces and seasoning them with salt and pepper. Heat oil in a deep pan over medium-high heat, ensuring it reaches 350°F to 375°F. Fry the chicken pieces in batches for about 5–7 minutes until they are golden brown and crispy. For extra crunch, consider double frying them for an additional 1–2 minutes after the first fry.

In a medium bowl, combine 1/2 cup of mayonnaise, 3 tablespoons of sriracha, and 1 tablespoon of honey or sugar. Whisk vigorously until the mixture is creamy and smooth. Adjust the consistency and heat level to your liking by adding more sriracha or honey.

While the chicken is frying, prepare your base—whether it's rice, quinoa, or another alternative. Follow the package instructions for cooking times, generally about 15–20 minutes for rice. Once cooked, fluff it with a fork and set aside.

Take a generous scoop of the cooked rice or chosen base and place it in a serving bowl. Top it with the crispy fried chicken, ensuring an even distribution. Then, drizzle your homemade Bang Bang sauce generously over the chicken.

Sprinkle chopped green onions and sliced bell peppers on top for added crunch and freshness. If desired, toss in some crushed peanuts or cashews.

Serve your Bang Bang Chicken Bowl immediately while the chicken is still warm and crispy, along with the fresh vegetables and satisfying sauce.