Add all the Bang Bang sauce ingredients to a bowl and combine. Reserve ⅓ of the sauce to use as a garnish.
In a bowl, add the chicken and seasoning and mix well. Line a baking sheet with parchment paper and add the chicken. Spread the chicken well and cover it with 2/3 of the bang bang sauce. Mix well to cover and spray lightly with spray oil. Place into a preheated oven set at 200°c- 400°f and cook for 25 minutes or until golden. Alternatively, air fry at 200°c- 400 °f for 20-22 minutes.
Add butter and garlic to a saucepan over medium heat and cook for 45 seconds or until sizzling and fragrant. Add rice, stock, lime leaf, and salt. Bring to a boil, reduce heat to low, and cook, covered, for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, and fluff with a fork or spatula. Portion into meal prep containers and garnish with spring onion (scallion).
Portion into 5x 750ml Luvele meal prep containers. Store in the fridge for up to 4 days and in the freezer for up to 4 months. Allow to thaw overnight in the refrigerator before reheating. The easiest method to reheat is in a microwave, which is done in 1-minute bursts until hot in the centre. Dig in.