1. Warm the oil in a large skillet over medium high heat.

2. Add the ground chicken, breaking it into small crumbles with a spatula and season with salt and black pepper.

3. Cook the chicken until it is no longer pink and develops golden, slightly crispy bits, about 6 to 8 minutes.

4. Stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute, scraping up any browned bits from the pan.

5. In a small bowl, whisk together the buffalo style hot sauce, brown sugar or honey, low sodium soy sauce, rice vinegar, mayonnaise or Greek yogurt, and crushed red pepper flakes if using.

6. Taste the sauce and adjust to your preference, adding more hot sauce for heat, more sugar for sweetness, or a splash of vinegar for extra tang.

7. Pour the firecracker sauce over the cooked ground chicken in the skillet and stir to coat every crumble.

8. Reduce the heat to medium low and let the chicken simmer in the sauce for 3 to 5 minutes, stirring occasionally, until the sauce thickens and clings to the chicken, adding a small splash of water if it becomes too thick.

9. While the chicken simmers, warm the cooked rice and prepare the toppings by slicing the avocado, carrots, bell peppers, and cucumber or pickled red onions.

10. Slice the green onions and set out the toasted sesame seeds and lime wedges.

11. To assemble, spoon a bed of warm rice into each bowl.

12. Top each portion of rice with a generous scoop of firecracker ground chicken.

13. Arrange the avocado slices, shredded carrots, bell peppers, and cucumber or pickled red onions around the chicken.

14. Sprinkle each bowl with green onions and toasted sesame seeds.

15. Serve with lime wedges on the side for squeezing over the top just before eating.