In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika to create a seasoned coating. Cut the chicken breast into bite-sized pieces and toss them in the mixture until each piece is thoroughly coated.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken pieces in a single layer and fry for 5-7 minutes, flipping halfway through until golden brown and cooked through.

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

Prepare jasmine rice according to package instructions. Generally, this will involve rinsing the rice, adding double the amount of water, and cooking on low heat for about 15 minutes.

To assemble each Bang Bang Chicken Bowl, start with a scoop of jasmine rice as the base. Top with the fried chicken pieces, layer shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.

Drizzle the creamy spicy sauce over the chicken and veggies, then sprinkle sesame seeds on top.