Air Fryer Honey Sriracha Chicken Bowls

In a large mixing bowl, whisk together the garlic (2 cloves, minced), sriracha (2 tablespoons), honey (2 tablespoons), soy sauce (1 tablespoon), vinegar (1/2 teaspoon) and salt (1/4 teaspoon) to make a smooth sauce. Add the chicken (2 pounds boneless skinless, cut into strips) and toss well to coat. Set aside while you start the rice and cut the veggies if needed.

Cook the rice (1 1/4 cups uncooked) as per the package instructions or your preferred method, and then set aside to cool. I usually cook rice in my Instant Pot for a hands-off method while I work on other parts of the meal.

Prep your air fryer basket by wiping with avocado oil, if not working with a nonstick basket. Place the raw strips of marinated chicken into the basket in a single layer – it’s okay if they are touching a bit, they will shrink slightly as they cook. If they don’t all fit, work in batches. Cook chicken for 14 minutes at 400F, turning and basting with any leftover marinade in the bowl after halfway through cooking.

Carefully stir the lime juice (2-3 tablespoons or 1 lime) and soy sauce (1/2 teaspoon) into the cashew butter (1/4 cup) until uniform. Don’t worry if stirring the liquids into your cashew butter causes it to seize up and go a bit lumpy. Continue stirring as you thin the sauce with 2-4 tablespoons of cold water to your desired consistency for dipping and drizzling – it will smooth out!

Divide the cooked rice between four meal prep containers and lay the cooked chicken on top. Place the salad veggies in a separate compartment (mixed together or not), or in separate containers if you’re planning on serving the rice and chicken warm. Divide the cashew butter sauce between four sauce pots and store with the salad. To reheat, add 2 tablespoons water to the rice to create steam, then loosely cover the meal with the lid and microwave on High in 30 seconds blasts until heated through.