Air Fryer Bang Bang Chicken Meal Prep

Ingredients

• 1 tablespoon (20 ml) olive oil
• 1 kg (2.2 lb) chicken thighs, cut into large cubes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon chilli powder
• ⅔ cup (180 g) low-fat mayonnaise
• ½ cup (125 ml) sweet chilli sauce
• ¼ cup (60 g) sriracha mayonnaise
• 1 lime, zested and juiced
• 1 Lebanese cucumber, thinly sliced
• 1 carrot, peeled and thinly sliced
• ½ cup (125 ml) white vinegar
• ¼ cup (60 ml) water
• 2 teaspoons sugar (optional)
• 300 g jasmine rice, rinsed
• 500 ml cold water
• Salt, to taste
• 1¼ avocados, divided between the containers
• Fresh coriander, for serving
• Lime wedges, for serving
• Black and white sesame seeds, for serving

Method

1. If using wooden skewers, soak them in water for at least 20 minutes.
2. For the pickles, combine the vinegar, ¼ cup water and sugar in a saucepan. Bring to a boil, then remove from the heat.
3. Place the sliced carrot and cucumber in a heatproof container. Pour over the hot pickling liquid, cover and refrigerate until cool.
4. Combine the rice, 500 ml water and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to low.
5. Cook the rice for 12 minutes. Turn off the heat, leave it covered for 4 minutes, then fluff with a fork.
6. Make the Bang Bang sauce by mixing the low-fat mayonnaise, sweet chilli sauce, sriracha mayonnaise, lime zest and lime juice.
7. Divide the sauce evenly between two bowls. Reserve one bowl for serving.
8. Toss the chicken with the olive oil, onion powder, garlic powder, smoked paprika, chilli powder and salt. Thread it onto the soaked skewers.
9. Brush the chicken with half of the sauce intended for cooking.
10. Air fry at 390°F (200°C) for 8 minutes.
11. Turn the chicken, brush it with the remaining cooking sauce and air fry for another 6–8 minutes, until it reaches 165°F (74°C).
12. Remove the chicken from the skewers and divide the rice, chicken, pickled vegetables and avocado between five containers.
13. Finish with the reserved uncooked sauce, coriander, sesame seeds and lime wedges.