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.

Start by preparing the bang bang chicken. 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. Mix together the cornstarch and flour. Coat the chicken in the flour mixture. Then coat in the egg. Then coat well with breadcrumbs.

Heat the vegetable oil in a skillet over medium heat. Cook the chicken 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.

Make the Broccolini: Trim the ends of the broccolini stems. Bring a pot of salted water to a boil. Add the broccolini to the boiling water and cook for 2 - 3 minutes, or until bright green and tender.

Drain the broccolini and transfer to a plate. Season with a sprinkle of salt.

Serve the bang bang chicken over a bed of white rice, garnish with chopped scallions, and serve with broccolini and coconut water. Enjoy with a fortune cookie.