Heat chicken according to package. (Bake or air fry - approx 10 minutes)
Prepare rice according to package instructions or use pre-cooked white rice and heat according to package.
While chicken and rice are heating, add orange marmalade, mustard, rice vinegar, and Sriracha sauce to a large skillet over medium/high heat. Bring to a boil, stir to combine.
Add stir-fry vegetables to sauce. Cook in bubbling sauce for 3-5 minutes or until vegetables are soft but still bright in color. Reduce to simmer.
When chicken and rice are ready, build each bowl by layering cooked rice, cooked popcorn chicken, then pour the sauce over top of the chicken, completely coating it and adding as many vegetables as you’d like. Top with chopped green onions.
Video
Notes
If you want to crisp your veggies more, you can saute in 2 tablespoon of oil first, then add them to the sauce.