Combine the rice with 1 2/3 cups of water in a medium pot. Bring it to a boil. Reduce the heat to a simmer and cover. Cook for 15 minutes, then turn off the heat and let it sit for 5 minutes before uncovering and fluffing with a fork.

In a large bowl, whisk together the Greek yogurt, sriracha, garlic powder, paprika, and salt. Add the cubed chicken to the marinade and let it sit for at least 5-10 minutes.

Use a peeler to slice the cucumber and carrots into ribbons. Cut all strips in half so they’re easier to manage. In a glass jar, mix the vinegar, water, honey, and salt. Microwave for 1 minute until boiling, then pack the ribboned cucumbers and carrots into the jar.

Heat a skillet over medium-high heat and add 1 1/2 tablespoons of avocado oil. Cook the marinated chicken for about 5-7 minutes on each side or until golden brown and fully cooked. Remove from heat and keep warm.

In another medium bowl, mix together all the Ranch Sauce ingredients, combining the remaining Greek yogurt, sriracha, lemon juice, garlic powder, onion powder, dill, parsley, and salt.

To serve, fill each bowl with cooked rice, the sautéed chicken, pickled veggies, grape tomatoes, avocado slices (if using), and a drizzle of the ranch sauce. Garnish with fresh dill and parsley for an added touch.