In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth.

Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add diced chicken and cook for 5 to 6 minutes until golden brown. Remove and set aside.

In the same skillet, pour in the lightly beaten eggs and scramble for 2 to 3 minutes until just set. Set aside with the chicken.

Add another tablespoon of oil if needed. Sauté diced carrots and minced garlic for 2 to 3 minutes. Stir in green peas and cook for 1 additional minute.

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

Reduce heat to medium and return chicken and eggs to the pan. Drizzle with soy sauce and cook for another 2 minutes.

Drizzle prepared Bang Bang sauce over the rice mixture and cook for 1 to 2 more minutes before serving.

Garnish with sliced green onions and serve warm.