Begin by cutting the chicken breast into bite-sized pieces and placing them in a bowl. Sprinkle cornstarch over the chicken to create a light coating for extra crispiness. Season with salt and pepper, and set aside for 10 minutes to let the flavors meld.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through.

While the chicken cooks, wash and slice the red bell pepper and carrots thinly. Once the chicken is done, remove it and add the vegetables to the same pan. Sauté them for 3-4 minutes until they're tender yet vibrant.

In a small pot, rinse jasmine rice under cold water until the water runs clear. Combine the rice with 1 ½ cups of water and bring it to a boil. Reduce the heat to low, cover, and cook for about 15 minutes.

In a medium bowl, mix mayonnaise, sriracha, and honey until smooth. Taste and adjust the spice level as desired.

To assemble, place a scoop of fluffy jasmine rice in each bowl, top with crispy chicken, sautéed vegetables, and drizzle the sauce over everything.

Sprinkle sesame seeds and garnish with chopped green onions. Serve with lime wedges on the side.