Cook the rice: Combine 1 cup rinsed jasmine rice with 1¾ cups chicken broth (or water) in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 12 minutes. Remove from heat and keep covered for 10 minutes. Fluff with a fork.

Make the sriracha mayo: Whisk together 3 tablespoons mayonnaise, 1–2 teaspoons sriracha, and a squeeze of lime juice until smooth. Refrigerate until serving. Adjust heat level to taste.

Cook the protein: Season chicken tenders, fish fillets, or ground beef with salt, pepper, garlic powder, and paprika. Cook in a hot skillet with 1 tablespoon oil — chicken tenders 3–4 minutes per side, fish 3–4 minutes per side, ground beef about 8 minutes until cooked through.

Prep the veggies: While the protein cooks, shred the cabbage, slice the cucumber, peel and shred the carrots, and slice the avocado. Arrange in prep bowls for an easy topping bar.

Assemble: Divide the cooked rice among bowls. Top with the cooked protein and arrange the fresh vegetables alongside. Drizzle generously with sriracha mayo or your sauce of choice.

Finish and serve: Add any extra toppings — sesame seeds, sliced green onions, pickled ginger, extra lime wedges — and serve immediately while the protein is warm and the vegetables are fresh and crisp.