In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar, then set aside.

Heat oil in a large skillet over medium-high heat, add diced chicken, season with salt and pepper, and cook until browned, about 5–6 minutes; set aside once done.

In the same skillet, add a drizzle of oil, pour in beaten eggs, scramble until just set, and then remove from skillet.

Add more oil if necessary, stir-fry diced carrots and minced garlic for 2–3 minutes; add green peas and continue for another minute.

Increase heat to high, add cold rice, stir-fry for 3–4 minutes until slightly crispy.

Return chicken and eggs to the skillet, pour in soy sauce, and stir to mix.

Drizzle the prepared Bang Bang sauce over the mixture, stir until evenly coated and heated through.

Top with sliced green onions and serve hot directly from the skillet.