Cook rice according to package directions and set aside. While rice cooks, chop broccoli into uniform small florets and slice chicken breasts into even 1-inch wide strips for consistent cooking.

Season chicken strips thoroughly with salt, pepper, smoked paprika, chili powder, onion powder, and oregano. Toss everything in a bowl to ensure even coating on every piece.

Heat olive oil in large skillet over medium-high heat until shimmering. Add chicken strips in single layer without overcrowding. Cook 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Chicken should have no pink remaining and juices should run clear.

While chicken cooks, steam or sauté broccoli in separate pan or over rice pot until tender-crisp, about 3 to 4 minutes. Florets should be bright green with slight bite.

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

Pour sauce mixture into skillet with cooked chicken over medium heat. Bring to simmer for 2 to 3 minutes, then add arrowroot slurry while stirring constantly. Sauce will thicken quickly within 30 to 60 seconds and become glossy, coating back of spoon like maple syrup. Remove from heat immediately.

Let chicken rest in glaze for 3 to 5 minutes allowing flavors to soak in. Meanwhile, whisk together mayo, sriracha, and water until smooth and pourable.

Assemble bowls by layering rice, glazed chicken, and steamed broccoli. Drizzle with spicy mayo and sprinkle toasted sesame seeds on top.