For the Chicken

• 1½ lbs boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, grated
• 1 tsp onion powder
• Salt and black pepper, to taste
• Low-calorie olive oil or avocado oil spray

For the Sauce

• ¼ cup soy sauce
• 2 tbsp maple syrup
• 2 tbsp Shaoxing wine (or dry sherry)
• ¼ cup pineapple juice
• 1 tbsp tomato paste
• 1 tsp toasted sesame oil
• 1 tsp sriracha (or more to taste)

For the Spicy Mayo

• ½ cup light mayonnaise
• 1–2 tsp sriracha
• 1–2 tbsp water

For the Bowls

• 4 cups cooked jasmine or sushi rice
• 2 cups fresh pineapple, diced
• 1 cup cooked edamame
• 1 small red onion, thinly sliced
• 1 carrot, julienned
• 1 avocado, sliced
• 2 baby cucumbers, sliced
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds