In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, and garlic powder. Taste and adjust: more honey for sweetness, more sriracha for heat. Set aside.

If using freshly cooked rice, spread it on a baking sheet and refrigerate for 20 minutes. Cold rice fries better and doesn't turn mushy. Day old rice is even better.

Heat 1 tablespoon sesame oil in a large wok or nonstick skillet over high heat. Add diced chicken and season with a pinch of salt. Spread it in a single layer and let it sear without stirring for 2 minutes. Then stir fry until golden and cooked through, about 4 minutes total. Transfer to a plate.

Reduce heat to medium. Add another teaspoon of oil to the pan. Pour in beaten eggs and let them set for 30 seconds, then scramble until just cooked. Push eggs to one side of the pan.

Add remaining oil to the empty side of the pan. Toss in garlic, ginger, and the white parts of green onions. Stir for 30 seconds until fragrant. Add bell pepper and thawed peas and carrots. Stir fry for 2 minutes until vegetables are tender crisp.

Add the cold rice to the pan. Using a spatula, break up any clumps and toss with the vegetables. Pour the Bang Bang sauce over the rice and stir until every grain is coated. The sauce will thicken slightly as it heats.

Return the cooked chicken and scrambled eggs to the pan. Toss everything together. Taste and add a splash of soy sauce if needed, or more sriracha for heat. Sprinkle with the green parts of green onions.

Drizzle a teaspoon of sesame oil around the edges of the pan and give one final toss. This adds a nutty aroma that makes the rice sing.