Season the chicken

• In a bowl, mix the chicken thighs with the avocado oil, rice vinegar, soy sauce, salt, pepper, garlic powder, onion powder, dried parsley and cayenne.
• Mix well so the chicken is evenly coated.

Cook the chicken

• Bake at 200 °C (400 °F) for 32 minutes, or air fry at 200 °C (400 °F) for 22 minutes, until cooked through.
• Let rest a few minutes, then slice into thin strips.

Prepare the vegetables

• Thinly slice the red bell pepper, Persian cucumbers, red onion and avocado.
• Wash the arugula and pick the cilantro leaves.

Make the spicy sriracha sauce

• Whisk together the mayonnaise, sesame oil, rice vinegar, soy sauce, sriracha and honey.
• Season with salt and pepper to taste.

Soften the rice paper

• Quickly dunk a rice paper sheet in warm water and lay it flat on a clean surface.

Fill the rolls

• Add arugula, then the bell pepper, cucumber and red onion, leaving space around the edges.
• Fold the bottom of the rice paper up, pull tight and tuck it in.
• Add the sliced chicken, a few avocado slices and cilantro.

Roll and repeat

• Fold in the sides, then roll tight, mini burrito-style.
• Repeat with the remaining rice paper and filling to make 8 rolls.

Serve

• Serve the rolls with the spicy sriracha sauce for dipping.