Begin by preparing the rice according to package instructions. Once cooked, spread the rice evenly on a parchment-lined baking sheet. Drizzle it with olive oil, soy sauce, and chili oil, mixing thoroughly. Bake at 425°F for 30-45 minutes, flipping halfway through.

While the rice crisps, place the chicken tenders on a separate baking sheet. Cook them according to package instructions, which typically takes about 20-25 minutes at the same temperature.

While the chicken and rice are cooking, prepare the veggies: slice cucumbers, julienne the carrot, and halve the red onion. Cube the avocado and mince the cilantro, set each veggie aside.

In a mixing bowl, combine mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and lime juice. Whisk together until smooth and creamy.

In a large salad bowl, combine the prepared veggies, chopped chicken, and crispy rice. Drizzle the dressing over the top and gently toss everything together.

Serve the salad immediately or store components separately for meal prep. Top with sesame seeds before serving.