Prepare the cucumber salad: combine sliced cucumbers, a splash of rice vinegar, a pinch of sugar, sesame seeds, and a little salt in a small bowl. Let it sit for at least 15 minutes to soften and marinate.

Cook the brown rice according to package directions; keep warm.

Make the bang bang sauce: stir together Greek yogurt (or mayo), sweet chili sauce, and 2 tsp sriracha. Taste and adjust heat. Refrigerate until serving.

Cook the broccoli: steam or sauté the florets in a bit of oil until bright green and tender-crisp, about 4 to 6 minutes. Season lightly with salt.

Season the salmon: sprinkle the salmon pieces with salt and a pinch of black pepper. For crispiness, toss them with 1 to 2 tbsp cornstarch or fine panko just to coat.

Sear the salmon: heat 1 Tbsp avocado oil in a large skillet over medium-high heat. Place salmon in a single layer and sear until golden on each side and cooked through, about 2 to 4 minutes per side depending on chunk size. Avoid overcrowding; work in batches if needed.

Toss seared salmon in the marinade: Transfer the seared salmon to a bowl and toss with coconut aminos, rice vinegar, minced garlic, and the optional 1 tsp sriracha and 2 tsp toasted sesame oil. Let the flavors marry for a minute.

Assemble bowls: spoon cooked brown rice into bowls. Top with broccoli, slices of avocado, a generous scoop of cucumber salad, and the sauced salmon. Drizzle the bang bang sauce over the top and serve immediately.