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

Heat a large skillet over medium-high heat and add a splash of oil. Add the diced chicken, cooking for 5-6 minutes until browned and cooked through. Remove from the pan.

In the same skillet, add more oil if needed, then scramble the beaten eggs for 2-3 minutes until fluffy. Remove and keep warm.

Sauté the diced carrots and minced garlic in the skillet for 2-3 minutes until tender. Add green peas and cook for an additional minute.

Increase the heat and add the cold rice, breaking apart clumps. Stir-fry for 3-4 minutes until heated through and slightly browned.

Mix in the cooked chicken and scrambled eggs, then add soy sauce and bang bang sauce, stirring to coat. Heat for another 1-2 minutes.

Remove from heat and garnish with sliced green onions before serving hot.