In a medium bowl, combine the softened cream cheese, sweet chili sauce, 1.5 tablespoons sriracha, minced garlic, onion powder, apple cider vinegar, lime juice, and salt. Stir until smooth and well combined—the cream cheese should fully incorporate into the sauce. This becomes your flavor foundation, so take a moment to taste and adjust the heat or tanginess to your preference. Set aside while you prepare the other components.

Pat the bite-sized chicken thigh pieces dry with paper towels—this helps them brown better. In a small bowl, mix together 1.5 tablespoons sriracha, 2.5 tablespoons mayonnaise, and 4 tablespoons flour to create a light coating. Toss the chicken pieces in this mixture until evenly coated. Heat 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering, then add the coated chicken. Sear for about 3 minutes per side until golden brown on the exterior (the chicken won't be fully cooked at this point, which is fine). Transfer the seared chicken to a plate.

In the same skillet used for the chicken, add 2 tablespoons flour and stir constantly for about 30 seconds to create a light roux base. Pour in the 3/4 cup chicken broth while stirring to create a smooth, lightly thickened sauce. Add the seared chicken back to the skillet and stir gently to coat with the broth mixture. I like to let this simmer for just a minute so the chicken absorbs some of that savory broth flavor. Now add the bang bang sauce base from Step 1, along with the 6 cups broccoli florets and 8.8 oz pre-cooked brown rice, stirring everything together until evenly combined.

Preheat your oven to 400°F. In a small bowl, combine 1/2 cup panko with 2 teaspoons canola oil, mixing with your fingers until the panko is evenly moistened and slightly clumpy—this creates the crunchiest texture. Transfer the chicken and broccoli mixture from Step 3 into a 9x13 inch baking dish or similar-sized casserole dish, spreading it into an even layer. Sprinkle the panko topping evenly across the surface, breaking up any large clusters so the crunch is distributed throughout.

Place the casserole in the preheated 400°F oven and bake for 20–25 minutes, until the panko topping is golden brown and the chicken reaches an internal temperature of 165°F (check with a meat thermometer in the thickest piece). Remove from the oven and let it rest for 5 minutes—this allows the residual heat to gently finish cooking the broccoli and lets the sauce set slightly. Top with the finely sliced scallions just before serving for a fresh, bright finish that contrasts beautifully with the creamy, spicy sauce.