Chili Crisp Chicken Mango Cucumber Rice Bowl

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1. 1
   To make the salad. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, and lime juice, and season with salt. Add the avocado and toss lightly. Sprinkle the sesame and/or sunflower seeds overtop.
2. 2
   In a bowl, toss together the chicken and cornstarch (or arrowroot powder).
3. 3
   Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.
4. 4
   Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
5. 5
   Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!.