To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
In a large bowl, combine oil, paprika, garlic powder, salt, and pepper. Add cubes of chicken. Gently toss to coat.
Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches. Air fry at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.
