Cook the rice according to package instructions.

In a large pan, heat olive oil over medium heat and add the minced garlic. Sauté for about 1 minute.

Add the chicken pieces to the pan and cook until golden brown and cooked through, about 5-7 minutes.

In a bowl, mix together soy sauce, honey, rice vinegar, 2 tbsp sriracha, sesame oil, salt, pepper, chili powder, smoked paprika, onion powder, oregano, ground ginger, and arrowroot powder mixed with water.

Pour the sauce over the cooked chicken and simmer for about 5-10 minutes, stirring occasionally, until the sauce thickens.

In a separate pot, steam or cook the chopped broccoli until tender.

To serve, place rice in bowls, top with sticky chicken, broccoli, and drizzle with mayo mixed with 2-3 tbsp of water to adjust its consistency. Sprinkle sesame seeds on top.