Add all the Bang Bang sauce ingredients to a bowl and combine. Reserve ⅓ of the sauce in the fridge to use as a fresh garnish later.
In a separate bowl, add the chicken and seasoning and mix well. Line a baking sheet with parchment paper and spread the chicken out in a single layer. Cover with the remaining ⅔ of the bang bang sauce, mix well to coat, and spray lightly with spray oil. Bake at 200°C (400°F) for 25 minutes, or until golden. Alternatively, air fry at 200°C (400°F) for 20–22 minutes.
Add the butter and garlic to a saucepan over medium heat and cook for 45 seconds, or until sizzling and fragrant — don't let the garlic brown. Add the rice, stock, lime leaf, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, then fluff with a fork.
Divide the rice evenly between 5 x 750ml meal prep containers. Top with the baked chicken, then drizzle over the reserved bang bang sauce and garnish with sliced spring onion.