Prepare the Bang Bang Sauce by whisking together equal parts mayonnaise, sweet chili sauce, Sriracha, and rice vinegar until smooth. Set aside.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned. Remove and keep warm.

In the same skillet, add more oil if needed and scramble the eggs, stirring gently for about 2 minutes. Transfer to a plate.

Add diced carrots and minced garlic to the skillet, sauté for 2-3 minutes. Then add green peas and cook for another minute.

Stir-fry the rice in the skillet for about 3-4 minutes, breaking up clumps until heated through and crispy.

Combine the chicken and eggs back into the skillet, pour in soy sauce, and stir everything together for another minute.

Drizzle the prepared bang bang sauce over the mixture and stir gently until heated through, about 1-2 minutes.

Garnish with sliced green onions and serve hot.