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Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the diced chicken until golden and cooked through. Remove from pan and set aside.
Crack the eggs into the same pan, scramble gently, and cook until just set. Remove and add to the cooked chicken.
Add the remaining oil and sauté the peas and carrots until just tender.
Add the cold rice to the pan and break up any clumps, letting it crisp slightly for texture.
Return the chicken and eggs to the pan.
In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce.
Pour the sauce into the pan and stir everything until evenly coated and heated through.
Finish with sliced green onions and serve hot.