Cook the rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover. Simmer for about 15 - 20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork.

Prepare the Bang Bang sauce In a bowl, mix together mayonnaise, sweet chili sauce, sriracha sauce, honey, soy sauce, garlic powder, salt, and pepper. Set aside.

Season the chicken breasts with salt and pepper. Heat a drizzle of vegetable oil in a skillet over medium heat. Cook the chicken for about 6 - 8 minutes per side until cooked through to an internal temperature of 160°F (71°C) using a thermometer. Remove from heat and let it rest for a few minutes.

Toss the chicken with the prepared Bang Bang sauce until well coated.

For the Crab Rangoon, in a bowl, mix together cream cheese, crab meat, scallions, and soy sauce until well combined. Place about 1 tsp of the mixture in the center of each wonton wrapper. Moisten the edges with water, fold over into triangles, and press to seal. Heat vegetable oil in a deep pan or skillet over medium heat. Fry the crab rangoon until golden brown, about 2 - 3 minutes per side. Remove and drain on a paper towel.

Serve the bang bang chicken over a bed of white rice, garnished with chopped scallions, with crab rangoon and coconut water. Enjoy with a fortune cookie.