In a medium bowl, whisk together ¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon Sriracha, and 1 tablespoon rice vinegar until smooth. Set aside.

Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add 1 pound of diced chicken breast seasoned with salt and pepper, stirring occasionally for about 5–6 minutes until golden and cooked through.

Using the same skillet, reduce the heat and pour in the lightly beaten eggs. Scramble for about 2 minutes until just set.

Add a splash more oil to the skillet, then toss in 1 small diced carrot and 2 minced garlic cloves, sautéing for 2–3 minutes until softened. Add in ½ cup of frozen green peas for an additional minute until heated through.

Increase the heat to high and add 4 cups of cold, day-old cooked rice, breaking apart clumps. Stir-fry for 3–4 minutes until crisp and golden-brown.

Return the cooked chicken and scrambled eggs to the skillet, pour 2 tablespoons of soy sauce over the mixture, and mix thoroughly for 1–2 minutes.

Pour the prepared Bang Bang sauce over the rice mixture, stirring to coat every segment. Stir for another 2 minutes to infuse the flavors.

Top your Bang Bang Fried Rice with 2 sliced green onions for an added burst of freshness. Serve hot.