1. Combine the Thai mixture in a bowl and rub over the top of the salmon fillets. Air fry for ~15-20 minutes or until the internal temperature of the salmon reaches 145 degrees F.

2. Combine the rice, coconut milk, and some water in a pot (there should be a 2:1 ratio of liquid to rice), with some salt, and bring to a boil. Reduce heat and simmer until the rice is tender to eat, around 15 minutes.

3. In a small bowl combine the mayo and sweet chili sauce. Mix well and transfer to a condiment container for easy application.

4. Assemble the bowls with the coconut rice, salmon fillet, desired veggies, and drizzle over a bit of the sweet Thai mayo. Enjoy!