In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated.

Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer and cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat.

In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your preferred spice level.

To assemble the bowls, start with a base of cooked jasmine rice. Top with the cooked chicken, shredded cabbage, shredded carrots, and sliced green onions.

Drizzle the bang bang sauce over the top and sprinkle with sesame seeds if using. Serve immediately.