In a mixing bowl, whisk together ¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon rice vinegar until smooth. Set aside.

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add 1 pound of diced chicken breast, season with salt and pepper, and sauté for 5–6 minutes.

In the same skillet, reduce the heat to medium. Pour in the lightly beaten eggs and get progressively scrambling. Cook for 2–3 minutes until set but creamy.

Add more oil if necessary, toss in 1 cup of diced carrots and 2 cloves of minced garlic. Sauté for 2–3 minutes until the carrots soften.

Increase heat to high, add 4 cups of cold, cooked rice, and stir-fry for 3–4 minutes until slightly crispy.

Add the cooked chicken and scrambled eggs back, then add 3 tablespoons of soy sauce. Toss to combine and cook for an additional minute.

Drizzle the prepared Bang Bang Sauce over the mixture, stir well and cook for another 1–2 minutes.

Remove from heat and garnish with sliced green onions. Serve hot.