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

In a large bowl, combine olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Add the chicken thighs and coat them well with the spice mixture.

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

While the chicken is resting, prepare the yum yum sauce by mixing mayonnaise, sriracha, rice vinegar, and sugar in a small bowl. Adjust the sriracha to your desired spice level.

To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, shredded carrots, sliced cucumbers, and chopped green onions.

Drizzle the yum yum sauce generously over each bowl. Serve immediately and enjoy!