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

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add diced chicken, cook for 5-6 minutes until browned, then set aside.

In the same skillet, pour in beaten eggs. Scramble for 2-3 minutes until just set, then set aside with chicken.

Add more oil if needed, and toss in diced carrots and minced garlic. Sauté for 2-3 minutes until aromatic, then add peas and cook for another minute.

Raise heat and add cold, cooked rice. Stir-fry for 3-4 minutes until rice begins to crisp up.

Return cooked chicken and scrambled eggs to the skillet. Drizzle soy sauce and stir thoroughly, then add Bang Bang sauce.

Top with sliced green onions and serve hot.