In a medium bowl, combine mayonnaise, ketchup, sriracha, paprika, mirin, and garlic powder. Stir until you achieve a smooth mixture. Cover and refrigerate while preparing the chicken.

Heat a large wok over high heat and add olive oil and butter. Once bubbling, add diced chicken thighs seasoned with salt and pepper. Stir-fry for 5–6 minutes until caramelized. Add soy sauce, hoisin, mirin, minced garlic, and honey, stirring until the sauce thickens.

In the same pan, add olive oil and butter. Once melted, add sliced onion, mushrooms, and zucchini. Stir frequently for about 5 minutes until tender and lightly browned. Drizzle with soy sauce and mix.

In a separate wok, melt butter over medium-high heat, add minced garlic and sauté for 30 seconds. Add day-old cooked rice, breaking up clumps. Stir-fry for about 3 minutes. Add soy sauce and oyster sauce.

Create a well in the rice and crack in two eggs. Scramble for about a minute, incorporating the rice. Stir in frozen peas and heat through for another 2 minutes before removing from heat.