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

Heat a large skillet over medium-high heat and add a splash of neutral oil. Add the diced chicken and season with salt and pepper. Sauté for 5–6 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, pour in your lightly beaten eggs and let them sit for a moment before gently scrambling. Cook for about 2–3 minutes until just set. Transfer the eggs to the plate with the chicken.

Add more oil if needed and toss in the finely diced carrots and minced garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in the green peas and cook for another minute.

Increase heat to high and add the cold, day-old rice. Break up any clumps and stir-fry for 3–4 minutes until heated through and slightly crispy.

Return the cooked chicken and scrambled eggs to the skillet. Stir everything together, drizzle soy sauce, and toss until well-combined. Cook for another minute.

Drizzle the Bang Bang sauce over the rice mixture. Stir gently to combine and heat through for an additional minute.

Remove from heat and top with sliced green onions. Serve hot and enjoy!