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

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced chicken breast and cook for 5-6 minutes until golden brown. Remove from skillet.

In the same pan, add more oil if needed and scramble the 2 eggs for about 2 minutes until just set. Remove from skillet.

Add 1 teaspoon of oil to the skillet, sauté the minced garlic and diced carrots for 2-3 minutes until tender, then stir in 1 cup of green peas.

Increase heat to high, add 4 cups of cold rice, stir-fry for 3-4 minutes, breaking up clumps until slightly crispy.

Return cooked chicken and eggs to skillet, drizzle in 3 tablespoons of soy sauce and cook for another 2 minutes to meld flavors.

Drizzle Bang Bang sauce over rice mixture and stir to coat. Heat through for 1-2 minutes.

Garnish with sliced green onions and serve hot.