Preheat oven to 400°F.

Place broccoli on a large sheet pan. Add 2 tablespoons olive oil, paprika and salt, to taste. Toss to combine.

Roast for 25 minutes or until broccoli is golden. 

While broccoli is roasting prepare rice.

Rinse rice under cool running water until water runs clear to remove starch.

Add remaining olive oil to a Dutch oven. Heat over medium high heat. Add carrots, potatoes, and peas. Sauté for 3-4 minutes. Add rice, 1 tablespoon Sriracha and chili flakes. Season with salt to taste.

Add water to rice pot. Increase heat to high. Cook for 5 minutes or until water begins to boil. Cover and lower heat to medium and continue cooking an additional 7-8 minutes.

Remove from heat and leave covered while rice rests.

Add chicken thighs, soy sauce and 1 tablespoon sriracha sauce to a large bowl. Mix to combine.

Heat a large skillet over medium high heat.

Add sesame oil. When hot, add chicken mixture.

Sauté for 7-8 minutes or until chicken is cooked through.

When ready to serve add rice mixture to deep serving bowls.

Top with chicken mixture and roasted broccoli.

Garnish with sesame seeds if desired.

Enjoy!