My Go-To Lunch

First, make the sriracha mayo. In a small bowl, whisk together the Greek yogurt (or mayo), sriracha, and sesame oil. Add water as needed to achieve a thick dressing consistency.

In a medium-sized bowl, toss the arugula, cherry tomatoes, avocado, olive oil, and vinegar until combined. 

Evenly divide the salad into two shallow bowls. Add the brown rice, shredded rotisserie chicken, diced Comte cheese, and freshly shaved parmesan. Season with salt and pepper to taste. Top each serving with a drizzle of the spicy sriracha mayo.