Preheat oven to 425F. Line a rimmed baking pan with parchment paper.
Set up your battering station with three bowls. In the first bowl, add the flour, paprika, salt, garlic powder, and black pepper. Mix well. In the second bowl, add the beaten eggs. In the third bowl, add the finely crushed cornflakes.
Dredge each chicken tender in the flour mixture then the beaten eggs to coat and lastly in the crushed cornflakes, patting in to help adhere. Place on the prepared baking pan.
Drizzle the cornflake crusted chicken tenders with the olive oil.
Bake in the middle rack for 12 minutes then flip to bake an additional 10 to 12 minutes, until golden and crispy. Let rest at least 10 minutes before chopping into bite-sized pieces.
In a separate rimmed baking pan, combine the cooked rice, olive oil, chili crisp oil, and salt. Toss together then evenly spread out in the pan. Place on the rack below the chicken to cook simultaneously. Bake for 25 to 30 minutes total, until crispy. Toss halfway through for even baking.
For the bang bang sauce, whisk all ingredients together until smooth. Season with salt and black pepper to taste. Thin out the dressing with warm water to a pourable texture.
To assemble, combine the thinly sliced cucumbers, red cabbage, chopped scallions, and avocado in a large bowl with the crispy rice and chopped cornflake crusted chicken. Add the dressing and toss just until combined.
Enjoy with twisted elix’r BUBBL’R for a complementary refreshment!
