Start by cooking the jasmine rice according to package instructions. Once cooked, set aside and keep warm.

In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly.

Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for a few minutes before slicing.

In the same skillet, add the broccoli, bell peppers, and shredded carrots. Sauté for about 5-6 minutes, or until the vegetables are tender-crisp.

In a small bowl, mix together the mayonnaise, sriracha, and honey to create the Yum Yum sauce. Adjust the sriracha to your desired spice level.

To assemble the bowls, divide the cooked rice among serving bowls. Top with sliced chicken, sautéed vegetables, and drizzle with Yum Yum sauce.

Garnish with sliced green onions and sesame seeds before serving.