Bring the rice, coconut milk, and water to a boil in a pot over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Remove from heat, stir in the salt and sugar, and set aside to keep warm. Starting the rice first ensures it's ready by the time your protein and other components are finished.

While the rice cooks, whisk together the mayo, sweet chili sauce, sriracha, and lime juice in a small bowl to create the bang bang sauce—this creamy, tangy, spicy sauce is the star of these bowls. In a separate bowl, combine the paprika, onion powder, garlic powder, salt, and black pepper. Toss the cubed salmon with the olive oil and spice mixture until evenly coated. I like to use freshly squeezed lime juice rather than bottled—it brightens the whole sauce significantly.

Preheat your oven to 400°F or air fryer to 380°F. Spread the seasoned salmon on a baking sheet or air fryer basket in a single layer and cook for 8-12 minutes (air fryer) or 12-15 minutes (oven) until the salmon is opaque and cooked through. While the salmon cooks, toss the thinly sliced cucumbers with the rice vinegar in a bowl—this quick pickle adds brightness and crunch to balance the rich sauce. I find that slicing the cucumbers very thin (almost paper-thin with a mandoline if you have one) makes them absorb the vinegar better and creates a more refined texture.

Remove the cooked salmon from the oven or air fryer and transfer to a bowl. Pour the bang bang sauce over the warm salmon and gently toss to coat evenly. Slice the avocado just before serving. Divide the coconut rice from Step 1 among serving bowls, then top each with the bang bang salmon, cucumber salad from Step 3, and fresh avocado slices. Garnish generously with fresh cilantro and a pinch of red pepper flakes for a final pop of heat and color.