Cook the rice according to package instructions. Rinse 1 cup of Jasmine rice under cold water until the water runs clear, then simmer in a pot with 2 cups of water for about 15-20 minutes until fluffy and tender.

Slice 1 pound of chicken breasts into uniform strips. Season the chicken pieces generously with salt, pepper, smoked paprika, chili powder, onion powder, and oregano.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through, with an internal temperature of 165°F.

Add in the chopped broccoli, stirring to combine with the chicken. Sauté fresh broccoli for 3-5 minutes until bright green and tender-crisp; if using frozen, cook until heated through.

In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, ground ginger, and arrowroot powder until smooth. Pour over chicken and broccoli, reducing heat to medium and simmer for 3-5 minutes until thickened.

In a small bowl, mix together 2 tablespoons of mayonnaise, 1 tablespoon of sriracha, and a splash of water to create a smooth spicy mayo.

Divide the cooked rice among bowls, topping each with the sticky chicken and broccoli mixture. Drizzle with spicy mayo and sprinkle sesame seeds before serving.