Make the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl. Adjust Sriracha to your preferred heat level and set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add diced chicken and sauté for about 5–6 minutes until golden brown and cooked through. Remove and keep warm.

In the same skillet, add another teaspoon of oil if needed and pour in the beaten eggs. Scramble for about 2 minutes until just set and remove from the pan.

Add more oil to the skillet, toss in diced carrots and minced garlic, and sauté for 2–3 minutes until fragrant. Stir in green peas and cook for another minute.

Increase the heat to high, add chilled rice, and fry for 3–4 minutes, stirring frequently until heated through and crispy bits form.

Return chicken and scrambled eggs to the skillet, pour in soy sauce, and mix everything for about 1–2 minutes until combined and heated.

Drizzle prepared bang bang sauce over the rice mixture, stirring to coat evenly. Cook for another minute.

Remove from heat, transfer to serving plates, and garnish with sliced green onions. Serve hot and enjoy.