Banh Mi-Style Chicken Bowls

In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a medium microwave-safe bowl, combine carrots, cucumber, vinegar, 1 TBSP water, 1 tsp sugar, and a pinch of salt (2 TBSP water and 2 tsp sugar for 4 servings); stir to combine. Microwave for 30 seconds; set aside to pickle, stirring occasionally.

In a small bowl, combine 1 1⁄2 TBSP mayonnaise (3 TBSP for 4 servings) with as much Sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and garlic; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; stir in chili sauce to coat.