Grilled Maple Sriracha Chicken Bites with Coconut Rice & Mango Avocado Salsa Bowl with Chili Mayo

Grilled Maple Sriracha Chicken Bowls

with Coconut Rice, Mango Avocado Salsa, and Chili Mayo

This bowl is a vibrant explosion of flavors: smoky, glazed chicken bites paired with fragrant coconut rice, a refreshing tropical salsa, and a zesty cream sauce to tie it all together.

🍗 Part 1: Maple Sriracha Chicken Bites

Ingredients:

1.5 lbs Chicken breast or thighs, cut into 1-inch bite-sized pieces

3 tbsp Pure maple syrup

2 tbsp Sriracha (adjust to heat preference)

1 tbsp Soy sauce

1 tbsp Olive oil

2 cloves Garlic, minced

½ tsp Smoked paprika

Salt and pepper to taste

Instructions:

In a medium bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, and paprika.

Add the chicken bites and toss to coat thoroughly. Marinate for at least 30 minutes (up to 4 hours).

Preheat a grill pan or outdoor grill to medium-high heat.

Thread chicken onto skewers or cook directly in a grill basket.

Grill for 8–10 minutes, turning occasionally, until charred and cooked through ($165^{\circ}F$). Brush with extra marinade during the last 2 minutes for a sticky glaze.

🥥 Part 2: Fluffy Coconut Rice

Ingredients:

1 ½ cups Jasmine rice, rinsed well

1 can (13.5 oz) Full-fat coconut milk

½ cup Water

½ tsp Salt

1 tsp Sugar (optional, for extra richness)

Instructions:

Combine rinsed rice, coconut milk, water, salt, and sugar in a medium saucepan.

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 15–18 minutes until the liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

🥭 Part 3: Mango Avocado Salsa

Ingredients:

1 Large mango, diced

1 Ripe avocado, diced

½ Red onion, finely chopped

¼ cup Fresh cilantro, chopped

1 Lime, juiced

A pinch of salt

Instructions:

In a small bowl, gently toss the mango, avocado, red onion, and cilantro.

Squeeze the lime juice over the top and season with salt.

Toss gently to avoid mashing the avocado. Set aside.

🌶️ Part 4: Zesty Chili Mayo

Ingredients:

½ cup Mayonnaise

1 tbsp Sriracha or Chili paste (Sambal Oelek)

1 tsp Honey

½ tsp Lime juice

Instructions:

Whisk all ingredients together in a small ramekin until smooth.

Transfer to a squeeze bottle or keep in the bowl for drizzling.

🥣 Assembly

Base: Start with a generous scoop of the Coconut Rice.

Protein: Top one side with a handful of the Grilled Maple Sriracha Chicken bites.

Freshness: Add a large spoonful of the Mango Avocado Salsa.

The Finish: Drizzle the Chili Mayo over the entire bowl.

Garnish: Finish with extra cilantro, a lime wedge, and toasted sesame seeds if desired.

Total Cook Time: 45 Minutes | Servings: 4