Toasted Sesame Chicken Bowls

Heat a small dry pot over medium-high heat. Add sesame seeds; cook, stirring frequently, until golden brown, 1-2 minutes. Turn off heat; transfer to a medium bowl. Wipe out pot. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic powder (you’ll use the rest later), salt, and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board.

While chicken cooks, in a small bowl, combine soy sauce, honey, half the toasted sesame seeds, remaining garlic powder, 2 TBSP mayonnaise (4 TBSP for 4 servings), salt, pepper, and as much Sriracha as you like.