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

Heat a large skillet over medium-high heat and add a thin layer of neutral oil.

Add diced chicken breast seasoned with salt and pepper. Cook for 5–6 minutes until browned and cooked through, then remove from skillet.

In the same skillet, add a small drizzle of oil if needed and pour in the lightly beaten eggs. Scramble for about 2–3 minutes until just set, then remove.

Add diced carrots and minced garlic to the skillet and sauté over medium heat for 2–3 minutes until tender.

Then, add green peas and cook for another minute.

Raise heat to high and add prepared day-old rice. Stir-fry for 3–4 minutes until crispy and golden brown.

Return cooked chicken and scrambled eggs to skillet, pour in soy sauce, mixing everything thoroughly and cook for an additional minute.

Drizzle prepared bang bang sauce over fried rice and stir to coat all ingredients, allowing to heat for another 1–2 minutes.

Sprinkle sliced green onions over the top and serve hot in bowls.