In a medium pan, warm the olive oil or avocado oil over medium heat.

Add the sliced mushrooms to the pan and sauté until they become tender and golden brown, about 5 minutes.

Stir in the cooked shredded chicken and the sweet chili sauce. Cook until everything is heated through, about 3 minutes.

In a separate bowl, combine the thinly sliced cucumbers, radishes, chopped cilantro, chili oil or chili crunch, tahini or peanut butter, and lime juice. Toss well.

Serve the chicken and mushroom mixture over a warm bed of jasmine rice and cauliflower rice. Top with your cucumber mixture.