In a mixing bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth and well combined. Set aside.

Heat a large skillet over medium-high heat and add a drizzle of neutral oil. Add diced chicken breast and sauté for 5-6 minutes until cooked through. Remove and set aside.

In the same skillet, add more oil if necessary and pour in the lightly beaten eggs. Scramble until just set and remove from heat.

Add more oil if needed and toss in the diced carrots and minced garlic. Sauté for 2-3 minutes, then add the green peas and cook for an additional minute.

Increase the heat to high and add the cold, cooked rice. Stir-fry for 3-4 minutes until crispy and slightly browned.

Return cooked chicken and scrambled eggs to the skillet. Drizzle soy sauce and stir well to combine, cooking for another 1-2 minutes.

Pour the prepared bang bang sauce over the mixture and stir until well coated. Heat through.

Garnish with freshly sliced green onions and serve hot.