Prepare the Bang Bang Sauce by combining mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a bowl until smooth.

In a skillet, heat oil and cook the diced chicken for 5–6 minutes until browned. Remove and set aside.

In the same skillet, scramble the beaten eggs for 2–3 minutes until just set, then set aside.

Sauté the carrots and garlic in the skillet for 2–3 minutes until tender. Add green peas and cook for another minute.

Stir-fry the cold rice in the skillet for 3–4 minutes until golden and crispy.

Combine the chicken and scrambled eggs back into the skillet with vegetables. Drizzle soy sauce and mix thoroughly.

Add Bang Bang Sauce and stir everything together for 1-2 minutes until evenly coated and heated.

Garnish with sliced green onions and serve hot.