Make the Bang Bang Sauce by whisking together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth.

Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the diced chicken breast, season with salt and pepper, and sauté for 5–6 minutes until cooked through. Remove from skillet.

In the same skillet, add more oil if needed, pour in the lightly beaten eggs and cook for about 2 minutes until just set. Remove and set aside with chicken.

Increase heat back to medium-high, add another tablespoon of oil, and sauté diced carrots and minced garlic for 2–3 minutes.

Add green peas and cook for an additional minute, ensuring the veggies are cooked but crisp.

Increase heat to high, add chilled rice, and stir-fry for 3–4 minutes until heated and slightly golden.

Return chicken and scrambled eggs to the skillet, pour in soy sauce, and stir to combine for 1-2 minutes.

Drizzle Bang Bang sauce over the rice mixture, toss until evenly coated, and heat through for another minute.

Remove from heat, garnish with sliced green onions, and serve hot.