Make Bang Bang Sauce by whisking mayonnaise, sweet chili sauce, Sriracha, and rice vinegar in a small bowl. Set aside.

Heat a large skillet over medium-high heat, add oil, then sauté diced chicken for 5–6 minutes until browned and cooked through. Set aside.

In the same skillet, lower heat and scramble beaten eggs until just set, about 2–3 minutes. Transfer to the plate with the chicken.

Add oil if necessary, toss in diced carrots and minced garlic, sauté for 2–3 minutes until carrots soften. Add green peas; cook for an additional minute.

Increase heat to high, add cold rice, breaking any clumps. Stir-fry for 3–4 minutes until slightly crispy.

Combine cooked chicken and scrambled eggs with sautéed vegetables and rice. Drizzle soy sauce, tossing gently to combine.

Pour Bang Bang sauce over the mixture, stirring until everything is coated and heated through for about 1–2 minutes.

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