Air-fried Korean BBQ chicken bowls

1
Preheat the air fryer to 200C for 5 minutes.
2
In the meantime, toss the chicken and Korean BBQ Meal Maker in a plastic bag to quickly marinate. Spray the air fryer basket with oil then arranges the thighs skin-side down. Bake for 20 minutes, turning halfway until cooked.
3
Put the rice in a pan with 800ml cold water. Bring to the boil over high heat, then reduce to low. Simmer, covered with a lid, for 10 minutes. Remove from the heat and leave covered for 10 minutes. When ready to serve, stir up with a fork and mix in the coriander and lime juice.
4
To build the bowls, spoon rice into each bowl and top it with the chicken. Scatter with black sesame seeds and finish with the cabbage, carrot, corn, pineapple, and ~~edamame~~ broccoli. Drizzle with sriracha mayo (if using) to serve.

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