In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, rice vinegar (or lemon juice), and smoked paprika. Whisk until perfectly smooth and creamy. Set this aside.

Dice your chicken into small, uniform pieces. Toss with salt, pepper, and cornstarch (if using). Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until it is golden brown and cooked through, about 5-7 minutes. Once cooked, transfer the chicken to a clean plate and set aside, reserving the skillet.

Add a small amount of vegetable oil to the now-empty skillet. Pour in the lightly beaten eggs. Cook quickly, stirring to create small curds. When they are just set, push them to one side of the pan.

Add the remaining vegetable oil (or butter) to the center of the skillet. Add the diced white onion, carrots, and peas. Sauté for 2-3 minutes until the vegetables begin to soften and the onion is translucent.

Add the minced garlic and grated ginger to the vegetables. Cook for about 60 seconds until they are fragrant. Be careful not to burn the garlic.

Increase the heat to high. Add the chilled, day-old rice to the skillet. Use a wooden spoon or spatula to break up any clumps. Keep the rice moving constantly for about 3-5 minutes, allowing some of the rice grains to lightly crisp up on the bottom of the pan.

Drizzle soy sauce generously over the rice. Cook for another 3-5 minutes.

Return the cooked crispy chicken and the scrambled eggs to the skillet. Toss everything together vigorously to ensure even distribution.

Turn off the heat. Drizzle about two-thirds of the prepared Bang Bang Sauce over the hot fried rice. Toss gently until everything is evenly coated. Serve immediately, drizzling the remaining sauce over individual portions, and garnishing with fresh green onions if desired.