Cut the chicken into small cubes. Combine the sesame oil, soy sauce, brown sugar, and minced garlic together in a bowl. Add the chicken, stir to cover, and let marinate while you prepare the other ingredients.
Prepare and cook the rice.
Prepare the bean sprouts and baby spinach.
Boil water in a large pot. Once the water is boiling, add the bean sprouts and boil for 2 minutes. During the last 30 seconds, add the spinach. Drain the water and run over cold water. Squeeze the beans and spinach in paper towels to remove any excess water.
Prepare the zucchini and carrots.
Chop the zucchini into bite size pieces. Peel and chop the carrots into bite size pieces.
Preheat the air fryer for 5 minutes at 400 °F.
Add the veggies and chicken to the air fryer. Air fry for 10-15 minutes at 380 °F, or until the chicken comes to temp (165 °F) and the veggies are roasted to your liking. Spray with additional oil if you want it more roasted. Be sure to rotates and flip the contents half way through cooking.
During the last couple of minutes of cooking, add the beans and spinach to help dry it out.
Place the contents in a bowl with the rice. Add the bibimbap sauce. Mix together and enjoy.