Preheat your oven to 425° F. This high temperature will help get the chicken perfectly crispy.
On a large sheet pan, toss the sliced chicken with 1 tablespoon of tamari and 1 tablespoon of orange juice. Season with black pepper to your liking. Next, sprinkle cornstarch (or arrowroot powder) over the chicken and lightly toss to coat. Drizzle with olive oil and spread it out evenly on the pan. Bake for 15 minutes.
While the chicken is baking, prepare the sauce. In a bowl, whisk together 1/3 cup of tamari, 2 tablespoons of orange juice, honey, chili paste, garlic, and ginger until well combined. This sauce is going to pack a punch!
Once the chicken is ready, pour two-thirds of the sauce over the chicken and toss to combine. Return it to the oven for another 5 minutes or until the chicken is cooked through. Switch the oven to broil and broil for 1-2 minutes until the edges of the chicken become slightly charred. If desired, spoon over the remaining sauce.
Meanwhile, let’s whip up the yum yum sauce. In a bowl, combine olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne. Taste and adjust seasoning if needed. You want it creamy with a hint of spice.
Now it’s time to assemble your bowls! Start with a generous scoop of cooked rice in each bowl. Top it with the crispy chicken, then add cucumber, avocado, kimchi, and a handful of fried wontons for that crunch. Drizzle with the yum yum sauce to finish off the presentation.
