To marinade the chicken, season the chicken with the olive oil, orange juice, garlic, onion powder, paprika, salt, and black pepper. Cover and refrigerate for 2 hours or preferably overnight.
Set up breading station with three bowls. In the first bowl, add the flour. In the second bowl, whisk eggs and lemon zest. In the third bowl, add the panko breadcrumbs. Dip the chicken strips in the flour, the egg mixture, and then the breadcrumbs.
In a large skillet, fry the chicken in batches, for 3 to 4 minutes on each side or until golden brown. Place the cooked chicken on paper towels to drain. Set the chicken aside. Wipe skillet clean with a paper towel.
Combine all of the honey garlic sauce ingredients in a small bowl or directly in the same skillet used to cook the chicken. Bring to a boil and simmer for 3-4 minutes. Place the chicken back into the skillet with the sauce and coat on both sides. Garnish with sesame seeds and green onions.
To make the sriracha mayo, combine all ingredients in a small bowl.
To assemble bowls, add the rice to each bowl, top with crispy chicken strips, cucumber, radishes, avocado, and roasted squash. Finish with chili or onion crisp and sriracha mayo. Enjoy!
Delicata Squash:
Preheat the oven to 425º F.
On a baking sheet, toss together the squash, chili powder, salt, black pepper, and 1 tablespoon of olive oil. Place in the oven and roast for 20-25 minutes, tossing once or twice throughout cooking until the squash is tender and lightly caramelized.
