Cook rice according to package directions in a medium saucepan. This usually takes 15 to 20 minutes for white rice. Start this first so it's ready when you need it. The 2 cups uncooked rice will yield about 6 cups cooked.

While rice cooks, slice chicken breasts into thin strips, about 1/2 inch thick. In a large bowl, toss chicken strips with salt, pepper, chili powder, smoked paprika, onion powder, and oregano until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Once oil shimmers, add seasoned chicken strips in a single layer. Cook for 4 to 5 minutes per side until golden brown and cooked through to 165°F internal temperature.

Chop broccoli into small florets. Steam in a steamer basket over the rice pot during the last 5 minutes of cooking, or saute separately. Broccoli should be bright green and tender-crisp.

In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger until smooth.

Pour sauce mixture over cooked chicken in the skillet. Bring to a simmer over medium heat. Once sauce is bubbling and has simmered for about 30 seconds, add arrowroot slurry while stirring constantly. Sauce will thicken within 1 to 2 minutes. Turn off heat and let chicken sit in sauce for 3 to 5 minutes.

Toast sesame seeds in a small dry pan over medium heat for 1 to 2 minutes, shaking frequently, until golden and fragrant.

Mix together mayonnaise, sriracha, and water in a small bowl until smooth and pourable. Add more water if needed for drizzling consistency.

Assemble bowls with rice base, top with sticky chicken, add steamed broccoli, drizzle with spicy mayo, and finish with toasted sesame seeds.