Start by gathering all your ingredients. Chop the chicken into bite-sized pieces and dice bell peppers. Cut broccoli into small florets or thaw if frozen. Prepare rice or quinoa as per package instructions.

In a large skillet, heat a tablespoon of oil over medium heat. Cook the chicken for about 7-10 minutes until golden brown and fully cooked. Transfer to a plate and keep warm.

In the same skillet, add more oil if needed, then sauté the diced bell peppers and broccoli for about 5 minutes until tender.

Prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a bowl until smooth. Adjust spice level as desired.

Return the chicken to the skillet with the veggies, pour half of the bang bang sauce over and mix gently to coat. Heat for an additional minute.

Serve the rice or quinoa in a bowl, top with the chicken and vegetable mixture, drizzle with remaining sauce, and garnish with green onions.