Cook the chicken: Heat the olive oil in a large skillet over medium high heat. Add the ground chicken, season with salt and pepper, and cook until no longer pink, about 8 minutes, breaking it up as it goes. Add the ginger and garlic and cook for 2 minutes. Stir in the sweet chili sauce, sesame oil, fish sauce, and soy sauce and cook for 1 minute. Take the pan off the heat and stir in the chopped basil.
2 tablespoons olive oil, 2 teaspoons sesame oil, salt, 1 pound ground chicken, 2 tablespoons fresh ginger, 2 tablespoons garlic, 2 teaspoons fish sauce, ¼ cup fresh basil, 3 tablespoons Thai sweet chili sauce, 3 tablespoons low sodium soy sauce
Pickle the carrots: In a small bowl, stir together the carrot matchsticks, rice vinegar, sugar, and salt. Let sit for 15 to 30 minutes. Drain, then pour a little of the pickling liquid over the cooked quinoa and stir to lightly season it.
black pepper, 1 large carrot, ¼ cup rice vinegar, 2 tablespoons granulated sugar
Make the spicy mayo: Whisk together the mayonnaise, sesame oil, and sriracha until smooth. Add more sriracha if you want it hotter.
1 cucumber, green onions, sesame seeds, ½ cup mayonnaise, 1 teaspoon sesame oil, 1 tablespoon sriracha
Assemble the bowls: Divide the quinoa, chicken, pickled carrots, and cucumber among four bowls. Drizzle with the spicy mayo and top with sliced green onions and sesame seeds. Serve right away.
2 tablespoons granulated sugar, 2 tablespoons olive oil, black pepper, ¼ teaspoon salt, 1 cucumber, 3 cups quinoa
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