Prepare the cucumber salad in a small bowl and let sit for at least 15 minutes.

Cook the rice according to package instructions.

In a small bowl, stir together Greek yogurt (or mayonnaise), sweet chili sauce, and sriracha to make the bang bang sauce. Refrigerate until ready.

Steam, sauté, or roast the broccoli as preferred.

In a small bowl, combine coconut aminos, rice vinegar, minced garlic, sriracha, and sesame oil.

Cut the salmon filet into bite-sized cubes.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

Place salmon chunks in the skillet skin side down and cook for 2-3 minutes until golden-brown.

Flip the salmon, pour in the sauce, and cook until glazed and cooked through, about 4 to 5 minutes.

Divide rice into two bowls, add cucumber salad, sautéed broccoli, and avocado.

Top with cooked crispy salmon bites and drizzle with bang bang sauce.