Rinse the rice under cold water until clear. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to boil, then simmer covered for 15-20 minutes until tender.

Heat oil in a large skillet over medium heat. Add diced chicken, cook for 5-7 minutes until golden brown and 165°F internally. Remove chicken and set aside.

In the same skillet, add more oil if needed. Sauté mixed vegetables for about 3-4 minutes until tender-crisp.

In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth.

To assemble, place rice in bowls, top with chicken and vegetables. Drizzle with Bang Bang sauce.

Garnish with green onions or cilantro and serve immediately.